Spring Vegetable Soup
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 10 min.
Preparation
Calories:
192
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 192 cal. | (9 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 16.1 μg | (27 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 608 mg | (15 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Veal bone
- 1 ½ liters water
- 1 kilogram Vegetables mixed (cabbage, beans, peas, carrots, asparagus, cauliflower, kohlrabi, etc.)
- 4 Tbsps butter
- 50 milliliters Whipped cream
- salt
- peppers
- Fresh herbs for garnish (to taste)
Preparation steps
1.
Rinse veal bones and boil in a pot with 1.5 liters (approximately 51 ounces) of water and 1 tablespoon of salt for about 1.5 hours.
2.
Rinse vegetables. Remove peas from pods.
3.
Peel the asparagus and cut into slices. Peel carrots and kohlrabi and dice. Rinse beans, trim and cut into 3 cm (approximately 1 inch) long pieces. Rinse cabbage, remove outer leaves and cut into strips. Divide broccoli into small florets.
4.
Melt butter in a large saucepan and saute vegetables briefly.
5.
Pour veal bone broth through a sieve and everything for about 30 minutes. Arrange vegetables in warmed deep plates, pour soup broth over vegetables and season with salt, pepper and cream. Serve immediately.
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