4 Serves
45 Mins
Thoroughly wash the apples, gooseberries, tomatoes, and carrots. Roughly chop all ingredients into uniform chunks.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
ItalianVitamin E
9 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
302 µg / 400 µgCalcium
513 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
436 mg / 420 mgPhosphorus
387 mg / 1,250 mgPotassium
2109 mg / 4,700 mgSodium
948 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
18 g / 28 gSugar
12 g / 50 gSaturated Fat
8 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
Soak the almonds in warm water for 10 minutes, then peel off the skins.
In a large pot, bring 3 cups of water to a boil. Add the chopped apples, gooseberries, tomatoes, carrots, and peeled almonds. Simmer until the vegetables are tender.
Transfer the mixture to a blender and process until completely smooth. Pass the soup through a sieve for a refined texture if desired.
Return the soup to the pot, season with salt and sugar to taste, stir in the heavy cream, and simmer for an additional 5 minutes.
15
g21
g11
g
Italian