Potato and carrot puree soup with rice broth

1 serving

30 minutes

Potato-carrot puree soup on rice broth is a delicate, velvety dish that warms and brings comfort. Its history traces back to traditional European cuisines where vegetable soups were valued for their nourishment and mild flavor. Potatoes add thickness, carrots provide a sweet note, and rice broth makes the texture especially silky. Boiling milk adds creaminess while the yolk and butter enrich the taste. This soup is perfect for a light, nutritious dinner or baby food as it is easily digestible and contains valuable health elements. It can be served with crispy croutons or fresh herbs to highlight the natural sweetness of the vegetables. This simple yet exquisite dish is true comfort food in the best traditions of home cooking.

Energy value per serving

• Calories: 449.5
• Proteins: 11.5g
• Fats: 20.4g
• Carbohydrates: 56.7g

Ingredients

• Potato: 100 g
• Carrot: 75 g
• Butter: 15 g
• Rice: 30 g
• Milk: 200 ml
• Egg yolk: 1 g

Cooking steps

1. Prepare all the ingredients.

2. Cook rice with 1.5 cups of water until ready.

   Required ingredients:

   • Rice: 30 g

3. Wipe, mix with boiled mashed potatoes and carrots.

   Required ingredients:

   • Potato: 100 g
   • Carrot: 75 g

4. dilute with boiling milk.

   Required ingredients:

   • Milk: 200 ml

5. Fill with yolk and butter.

   Required ingredients:

   • Egg yolk: 1 g
   • Butter: 15 g