Vegetable Soup
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
149
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 149 cal. | (7 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 73.3 μg | (122 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 98 mg | (103 %) | ||
| Potassium | 735 mg | (18 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 112 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams baby carrots
- 1 small Kohlrabi
- 200 grams Napa cabbage (or Savoy)
- 150 grams broccoli or Cauliflower
- 100 grams green Beans
- 100 grams Snow peas
- 1 l Vegetable broth (or other broth)
- 1 onion
- 2 garlic cloves
- 1 Tbsp olive oil
- 1 Tbsp butter (20 grams)
- 2 Tbsps breadcrumbs
- salt
- freshly ground peppers
- grated Nutmeg
Preparation steps
1.
Peel carrots and kohlrabi, rinse and dice. Rinse all delicate leaves of carrots and kohlrabi and pat dry. Chop leaves finely and set aside on a plate.
2.
Rinse the cabbage leaves, cut into strips, removing the thick veins. Rinse the broccoli and cut into florets and stems. Peel the stems. Rinse and trim beans and peas.
3.
Boil the broth in a pot. Add vegetables, return to boil and cook until al dente, about 10 minutes.
4.
Meanwhile, peel the onion and garlic and finely chop. Heat oil and butter in a small pan. Add onion and garlic and cook until soft. Add breadcrumbs and toast until golden brown while stirring. Season the soup with salt, coarse ground pepper and nutmeg and stir in the chopped vegetables leaflets. Top with breadcrumbs and serve.
