Potato-vegetable Soup
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
165
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 165 cal. | (8 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 85.8 μg | (143 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 876 mg | (22 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 2 carrots
- 1 garlic clove
- ½ stalk Leeks
- 2 stalks Celery
- 2 Tbsps vegetable oil
- 1 tsp hot ground paprika
- 1 l Beef broth (or vegetable broth)
- 1 bay leaf
- salt
- freshly ground peppers
- ground Caraway
- 250 grams starchy potatoes
- 200 grams soaked white Beans
- 200 grams soaked red Beans
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Peel and dice the onion, carrots and garlic. Rinse the leeks and cut into strips. Rinse and slice the celery. Sauté vegetables together in a hot pot in the oil. Sprinkle with paprika and add the broth. Add the bay leaf and season with salt, pepper and cumin.
Peel, rinse and dice the potatoes small. Drain the beans well and add the beans and potatoes to the vegetables. Gently simmer everything, stirring occasionally, for about 1 hour, until the soup is nice and creamy. Skim the surface of the broth as needed.
2.
Finally, add the parsley. Remove the bay leaf, season the soup with salt and pepper and serve in cups, as desired.
3.
Serve with white bread.
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