Carrot and Apple Soup
Prep time
10 mCook time
3 h 30 mTotal time
3 h 40 mServings
–8+Original recipe yields:
8 servings (1 cup per serving)
Ingredients
1 lb | lean pork, cut into chunks | |
4 medium | apples with skin, cored and quartered | |
4 large | carrots, peeled, cut into chunks | |
1 pcs | dried orange peel (optional) | |
4 slice | ginger | |
0.5 tsp | salt | |
20 cup | water | |
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Directions
- Add all of the ingredients to a large saucepan.
- Cook on high heat.
- When the soup comes to a boil, drop the heat down to medium.
- Simmer for around 3-4 hours.
- Once the volume of the soup has dropped to around 8 cups, it is finished cooking.
- There will be a layer of fat on the top. Skim it off and it is ready to serve.
Recipe Notes
If you cover this soup and store it in the fridge, it should keep for several days.Course:
Dietary:
Preparation:
Nutrition Facts
Amount per serving ( total)
% Daily Value* | |||
Calories | 153 kcal | ||
Total Fat | 5.1 g | ||
Saturated Fat | 1.9 g | ||
Trans Fat | 0 g | ||
Cholesterol | 34 mg | ||
Sodium | 203 mg | ||
Total Carbs | 13.4 g | ||
Dietary Fiber | 2.7 g | ||
Total Sugars | 9.3 g | ||
Protein | 13.9 g | ||
Vitamin A, RAE | 199 μg | ||
Vitamin B1 | 0.29 mg | ||
Vitamin B2 | 0.16 mg | ||
Vitamin B3 | 2.41 mg | ||
Vitamin B5 | 0.41 mg | ||
Vitamin B6 | 0.23 mg | ||
Vitamin B9 | 7.8 μg | ||
Vitamin B12 | 0.21 μg | ||
Choline | 51.3 mg | ||
Vitamin C | 5 mg | ||
Vitamin D | 17 IU | ||
Vitamin E | 0.49 mg | ||
Vitamin K | 5 μg | ||
Calcium | 33 mg | ||
Iron | 1 mg | ||
Potassium | 342 mg | ||
Phosphorus | 100 mg | ||
Magnesium | 22 mg | ||
Zinc | 1.2 mg | ||
Selenium | 22 μg | ||
Copper | 0.12 mg | ||
Manganese | 0.07 mg | ||
* The Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.