Vegetable Soup with Ham
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
244
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 244 cal. | (12 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
more nutritional values
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 29.3 μg | (49 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,427 mg | (36 %) | ||
| Calcium | 271 mg | (27 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Fennel
- 500 grams Tomatoes
- 1 bunch carrots
- 2 onions
- 1 garlic clove
- 150 grams cooked ham (2 slices)
- 2 Tbsps olive oil
- 1 l Vegetable broth (Instant)
- salt
- peppers
- 1 tsp ground paprika (sweet)
- 50 grams Parmesan
- 1 handful Basil
Preparation steps
1.
Rinse all vegetables. Cube fennel and tomatoes. Slice carrots. Peel and finely dice onions and garlic.
2.
Cut the ham into large pieces. Heat olive oil in a large saucepan and briefly fry the ham. Place the ham on a plate and set aside. Add the onions, garlic, fennel and carrots into the frying pan and braise for a few minutes. Pour in vegetable stock and cook the vegetables for 15 minutes.
3.
In the final minutes of the cooking time, add the tomato cubes. Season with salt, pepper and paprika. Add the ham. Grate the parmesan and sprinkle into the soup alongwith the basil leaves.
