Vegetable Soup
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
181
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 181 cal. | (9 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 98.3 μg | (164 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 257 μg | (86 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 842 mg | (21 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 100 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams carrots
- 1 bunch scallions
- 3 Tbsps olive oil
- 150 grams Frozen pea
- 700 grams green Asparagus
- salt
- freshly ground peppers
- 1 l Vegetable broth
- 1 Tbsp freshly chopped mint
Preparation steps
1.
Peel carrots and cut into slices. Rinse and dry scallions, cut into thin rings. Heat olive oil in a saucepan and saute carrots and scallions. Rinse asparagus, peel bottom third of stalks and trim ends. Cut asparagus into about 1.5 cm (approximately 0.5 inch) long pieces. Add to the pan.
2.
Add peas to the pan and saute briefly. Add vegetable stock and bring to a boil. Reduce heat and simmer, covered, on low heat for about 20 minutes. Season with salt and pepper, to taste. Add mint at the very end of cooking. Pour into bowls and serve.
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