Vegetable Soup
(1 vote)
(1 vote)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
75
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 75 cal. | (4 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 144.3 μg | (241 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 127 mg | (134 %) | ||
| Potassium | 782 mg | (20 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Green cabbage
- 2 carrots
- 1 green Bell pepper
- 2 stalks Celery
- 2 scallions
- 800 milliliters Vegetable broth
- 200 grams Tomatoes (canned)
- salt
- freshly ground pepper
- 2 Tbsps scallions
Preparation steps
1.
Rinse the cabbage, remove the stalk and cut into strips.
2.
Peel and slice the carrots.
3.
Rinse the pepper, halve, remove the seeds and dice.
4.
Rinse the celery and cut into thin slices.
5.
Rinse the scallions and cut into 2 cm pieces.
6.
Bring the vegetable broth to a boil. Add the sliced vegetables and tomatoes. Simmer for about 20 minutes. Season with salt and pepper. Serve sprinkled with chives.
7.
This soup can be modified in a number of ways. For example, make it Mediterranean with chopped herbs, garlic, olive oil, bay leaf, juniper berries and a pinch of cumin.
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