Vegetable Soup with Cheesy Toast
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
279
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 279 cal. | (13 %) | ||
| Protein | 13.16 g | (13 %) | ||
| Fat | 5.31 g | (5 %) | ||
| Carbohydrates | 44.37 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.46 g | (18 %) |
more nutritional values
| Vitamin A | 1,079.86 mg | (134,983 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.84 mg | (7 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 3.48 mg | (29 %) | ||
| Vitamin B₆ | 0.27 mg | (19 %) | ||
| Folate | 55.7 μg | (19 %) | ||
| Pantothenic acid | 0.42 mg | (7 %) | ||
| Biotin | 5.47 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 32.86 mg | (35 %) | ||
| Potassium | 837.09 mg | (21 %) | ||
| Calcium | 234.6 mg | (23 %) | ||
| Magnesium | 56.16 mg | (19 %) | ||
| Iron | 3.25 mg | (22 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 0.96 mg | (12 %) | ||
| Saturated fatty acids | 2.93 g | |||
| Cholesterol | 9.87 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 bunches Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 onion
- 1 ⅕ liters Broth
- 2 carrots
- 2 Tomatoes
- 1 Fennel bulb
- 250 grams potatoes
- 2 Tbsps Madeira Wine
- 4 slices Toast
- 50 grams Emmentaler cheese (grated)
- salt
- freshly ground peppers
- 2 Tbsps Dill
Preparation steps
1.
Rinse, brush and peel the soup vegetables. Peel the onion. Finely dice everything and simmer in the broth for 30 minutes. Drain through a sieve.
2.
Peel and dice the potatoes.
3.
Rinse and trim the fennel, cut in half lengthwise and crosswise into strips.
4.
Peel the carrots and cut diagonally into thin slices.
5.
Add the vegetables to the soup, pour in the wine and simmer for about 20 minutes.
6.
In the meantime, blanch and quarter the tomatoes, remove the seeds and cut into wedges. Add to the soup about 5 minutes before the end of cooking. Season with salt and pepper.
7.
Cover the slices of toast with cheese and toast in the oven.
8.
Transfer the soup to bowls and serve garnished with dill and alongside the cheesy toast.
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