Barley and Vegetable Soup
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
172
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 172 cal. | (8 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 23.9 μg | (40 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 407 mg | (10 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 1 carrot
- 125 grams Celery root
- 100 grams Pearl barley
- 2 tsps vegetable oil
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 1 ⅕ liters Vegetable broth (Instant)
- 50 grams thinly sliced Bresaola
- 1 Tbsp parsley
Preparation steps
1.
Peel the onion, garlic, carrot and celery root and cut into very small cubes. Heat the oil in a saucepan and saute the vegetables and the barley until well coated. Season with salt, pepper and nutmeg, then pour in the broth and bring to a boil. Reduce to a simmer, cover and cook over low heat until the barley is tender, about 25 minutes. Cut the dried beef into strips.
2.
To serve, ladle the soup into bowls, top with the dried meat and serve sprinkled with parsley.
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