Vegetable Soup with Basil and Lemon
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
215
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 215 cal. | (10 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 46.6 μg | (78 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 924 mg | (23 %) | ||
| Calcium | 224 mg | (22 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 211 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 stalks Celery
- 200 grams predominantly waxy potatoes
- 200 grams carrots
- ½ stalk Leeks
- 300 grams Snow peas
- 1 onion
- 1 garlic clove
- 150 grams Peas (frozen)
- 1 Tbsp olive oil
- 800 milliliters Vegetable broth
- 1 handful Basil
- salt
- freshly ground peppers
- 1 splash lemon juice
- ½ tsp lemon zest
- 40 grams grated Parmesan (for garnish)
Preparation steps
1.
Rinse celery and cut into slices. Peel potatoes and cut into small cubes. Peel carrot and also cut into small cubes. Rinse leeks, trim and slice. Rinse snow peas, remove ends and pull threads. Peel onion and garlic and cut into small cubes. Heat oil in a large saucepan and sauté onion and garlic until translucent. Then add broth. Add potatoes, carrots, leeks and celery and simmer for about 10 minutes.
2.
Rinse basil, shake dry and cut leaves into small strips. Add peas and snow peas to the saucepan, simmer for another 5 minutes and season with salt, pepper, lemon juice and lemon zest. Carefully fold in basil.
3.
To serve, fill deep plates or soup bowls with soup and sprinkle with Parmesan.
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