Vegetable and Coconut Soup
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
389
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 389 cal. | (19 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 208.6 μg | (348 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 210 μg | (70 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 24.2 μg | (54 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 132 mg | (139 %) | ||
| Potassium | 1,114 mg | (28 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 28.7 g | |||
| Uric acid | 106 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams button Mushroom
- 1 stalk Celery
- 1 yellow Bell pepper
- 2 small Bok Choy
- 40 grams ginger
- 2 sprigs Lemongrass
- 1 red chili pepper
- 600 milliliters Coconut milk (canned)
- 400 milliliters Vegetable broth (vegan)
- 1 handful cilantro
- 1 Lime (juice)
- 2 Tbsps soy sauce
- salt
Preparation steps
1.
Rinse and slice the mushrooms. Rinse and thinly slice the celery. Rinse the pepper and cut into strips. Rinse the bok choy, cut off the leaves and coarsely chop. Peel and chop the ginger. Rinse the lemongrass, cut off the ends and cut into pieces. Coarsely crush the lemongrass in a mortar. Rinse the chile pepper and cut into thin rings.
2.
Heat the coconut milk, broth, ginger, lemongrass and chile rings. Add the vegetables and simmer for 5-7 minutes, until al dente.
3.
Rinse the cilantro, shake dry and pluck off the leaves. Season the soup with salt, lime juice and soy sauce. Sprinkle with cilantro. Serve immediately.
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