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🍲 Creamy Carrot-Orange Soup with Croutons

200 kcal · 30 min · 4 servings

Ingredients

• 600 g large carrots (4 large carrots)
• 200 g potatoes (3 potatoes)
• 1 onion
• 1 tbsp oil
• 600 ml classic vegetable broth
• 300 ml milk (1.5% fat)
• 200 g oranges (1 orange)
• 2 slices toast bread
• 10 g butter (2 tsp)
• 2 tsp mixed herbs (frozen)
• salt
• 200 g poultry sausages
• 100 g feta cheese (9% fat absolute)
• 100 g seed mix (e.g. sunflower, pumpkin and pine nuts)
• pepper

Instructions

1. 1. Peel the carrots and the potatoes.
2. 2. Cut the carrots and the potatoes into small cubes.
3. 3. Peel the onion.
4. 4. Dice the onion finely.
5. 5. Heat the oil in a large pot.
6. 6. Sauté the onions in the hot oil.
7. 7. Add the carrot and potato cubes to the pot.
8. 8. Fry the vegetables briefly.
9. 9. Pour the vegetable broth into the pot.
10. 10. Add the milk.
11. 11. Bring the soup to a boil.
12. 12. Reduce the heat to medium.
13. 13. Cover the pot with a lid.
14. 14. Let the soup cook for about 20 minutes.
15. 15. Halve the orange.
16. 16. Squeeze the juice from the orange.
17. 17. Cut the toast bread into cubes.
18. 18. Heat the butter in a frying pan.
19. 19. Add the bread cubes to the hot pan.
20. 20. Fry the cubes until crispy on all sides.
21. 21. Fold the herbs into the bread cubes.
22. 22. Season the cubes lightly with salt.
23. 23. Slice the sausages.
24. 24. Crumble the feta cheese with your fingers.
25. 25. Place the sausage slices in a small bowl.
26. 26. Place the croutons in a separate small bowl.
27. 27. Place the feta cheese in a separate small bowl.
28. 28. Place the seed mix in a separate small bowl.
29. 29. Puree the soup finely with a hand blender.
30. 30. Stir the orange juice into the soup.
31. 31. Season the soup with salt and pepper to taste.
32. 32. Serve the soup together with the small bowls of toppings.

Nutrition per serving

• kcal: 200
• Protein: 12 g · Fett/Fat: 11 g · Carbs: 13 g