Green Vegetable Soup
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
209
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 209 cal. | (10 %) | ||
| Protein | 5.17 g | (5 %) | ||
| Fat | 16.84 g | (15 %) | ||
| Carbohydrates | 11.2 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.78 g | (13 %) |
more nutritional values
| Vitamin A | 320.84 mg | (40,105 %) | ||
| Vitamin D | 0.04 μg | (0 %) | ||
| Vitamin E | 1.48 mg | (12 %) | ||
| Vitamin B₁ | 0.24 mg | (24 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 2.14 mg | (18 %) | ||
| Vitamin B₆ | 0.14 mg | (10 %) | ||
| Folate | 129.02 μg | (43 %) | ||
| Pantothenic acid | 0.37 mg | (6 %) | ||
| Biotin | 0.5 μg | (1 %) | ||
| Vitamin B₁₂ | 0.04 μg | (1 %) | ||
| Vitamin C | 19.27 mg | (20 %) | ||
| Potassium | 275.16 mg | (7 %) | ||
| Calcium | 55.9 mg | (6 %) | ||
| Magnesium | 25.78 mg | (9 %) | ||
| Iron | 1.83 mg | (12 %) | ||
| Iodine | 1.95 μg | (1 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 10.35 g | |||
| Cholesterol | 45.95 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams green Asparagus
- 100 grams green Peas
- 1 shallot
- 40 grams butter
- 650 milliliters chicken stock (from a jar)
- 20 grams butter
- 2 Tbsps whipped Whipped cream
Preparation steps
1.
Rinse the asparagus, cut off the ends and cut into pieces. Peel and finely chop the shallot. Saute the asparagus, peas and shallot in hot butter. Pour in the poultry stock. Season with salt and pepper. Simmer over low heat for about 10 minutes.
2.
Blanch the snow peas, peas and asparagus tips in salt water for about 4 minutes. Remove and drain well. Saute the vegetables in the salted butter.
3.
Puree the snow pea mixture with the asparagus soup. Pour through a sieve. Bring back to a boil and pour in the whipped cream. Serve garnished with chervil and mint.
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