Vegetable Quinoa Soup
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
135
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 135 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 9.5 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 385 mg | (10 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 100 grams Quinoa
- 1 Red paprika
- 1 sm stalk Celery
- 1 carrot
- 2 Tomatoes
- 2 garlic cloves (chopped)
- 1 scallion (in rings)
- 1 Tbsp vegetable oil
- 400 milliliters Vegetable broth
- salt
- freshly ground peppers
Preparation steps
1.
Cook Quinoa in boiling salted water for about 10 minutes, then drain in a colander. Cut the pepper, celery, and carrot into thin strips. Dice the tomatoes coarsely.
2.
Sauté vegetables, chopped garlic, and scallion in 1 tablespoon oil. Pour in the vegetable broth, bring to a boil, and simmer for about 6 minutes. Add the quinoa and bring to a boil. Season with salt and pepper to serve.
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