Vegetable Soup
Healthy, because
Even smarter
Nutritional values
Kohlrabi contains mustard oils which strengthen our immune cells in the intestines and support our entire defence system. The leek also contains essential oils that are good for our immune system. All in all, the soup can protect us naturally against pathogens during the cold season.
The vegetable soup is prepared in the classic way and tastes just like at grandma's house. However, if you are missing something, you can add other vegetables such as peas or broccoli or you can break an egg with a garlic and stir it into the soup at the end of the cooking time. Serve a piece of bread or baguette with the vegetable soup.
(Percentage of daily recommendation)
| Calorie | 132 cal. | (6 %) | ||
| Protein | 3.23 g | (3 %) | ||
| Fat | 7.02 g | (6 %) | ||
| Carbohydrates | 15.08 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.94 g | (3 %) |
| Vitamin A | 443.34 mg | (55,418 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.08 mg | (1 %) | ||
| Vitamin B₁ | 0.02 mg | (2 %) | ||
| Vitamin B₂ | 0.02 mg | (2 %) | ||
| Niacin | 0.34 mg | (3 %) | ||
| Vitamin B₆ | 0.07 mg | (5 %) | ||
| Folate | 3.44 μg | (1 %) | ||
| Pantothenic acid | 0.25 mg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1.04 mg | (1 %) | ||
| Potassium | 105.31 mg | (3 %) | ||
| Calcium | 18.99 mg | (2 %) | ||
| Magnesium | 7.81 mg | (3 %) | ||
| Iron | 0.62 mg | (4 %) | ||
| Zinc | 0.09 mg | (1 %) | ||
| Saturated fatty acids | 0.94 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 125 grams Sweet potato
- 125 grams green Beans
- carrots (125 grams or approximately 4 1/2 ounces)
- Kohlrabi (125 grams or approximately 4 1/2 ounces)
- Leeks (125 grams or approximately 4 1/2 ounces)
- Cauliflower (125 grams or approximately 4 1/2 ounces)
- 2 Tbsps olive oil
- 1 l Vegetable broth (instant)
- salt
- freshly ground peppers
Preparation steps
Rinse the vegetables, trim, peel if necessary and cut into small cubes.
Heat the oil in a large saucepan and sauté the vegetables briefly. Pour in the broth, bring to a boil, reduce the heat and simmer for about 15 minutes. Season with salt and pepper and serve in bowls.
