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Sopa de cenoura e espargos com amêndoa

Sopa de cenoura e espargos com amêndoa
4.5 102 ratings
Prep. 5 min
Total 30 min
4 doses
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Ingredients

  • amêndoa s/ pele
    50 g
  • chalota
    30 g
  • azeite
    30 g
  • espargos verdes arranjados, cortados em pedaços
    300 g
  • cenoura cortada em pedaços
    300 g
  • água
    450 g
  • sal
    1 c. chá de
  • pimenta preta moída
    1 pitada de

Difficulty

easy

Nutrition per 1 dose

Sodium 477 mg
Protein 5 g
Calories 778 kJ / 186 kcal
Fat 14 g
Fibre 5.2 g
Saturated Fat 1 g
Carbohydrates 6 g

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Also featured in

Revista Abril 2020 34 Recipes
Portugal

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