Vegetable Soup with Noodles and Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 376 cal. | (18 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 37.4 μg | (62 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,094 mg | (27 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 112 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 onion
- 4 carrots
- 2 Zucchini
- 200 grams starchy potatoes
- 2 Tbsps butter
- 800 milliliters Vegetable broth
- salt
- peppers
- ground paprika (sweet)
- 150 grams Pasta shell
- 200 grams Mushrooms (such as Shiitake)
- 100 milliliters Whipped cream
Preparation steps
Peel onion, carrots, zucchini and potatoes, rinse, trim as needed and cut everything into small cubes. Melt 1 tablespoon butter in a pot and sauté prepared vegetables until colorless. Add broth and season with salt, pepper and paprika. Simmer for about 25 minutes.
Meanwhile, cook pasta in a pot of boiling salted water until al dente.
Trim mushrooms and, depending on the size, leave whole or cut into pieces. Melt remaining butter in a pan, fry mushrooms for 2-3 minutes and season with salt and pepper. Remove from heat and set aside.
Remove approximately 1/4 of vegetables from the pot and set aside. Add cream to the pot, stir and puree remaining soup with an immersion blender. Simmer or add broth as needed to reach desired consistency. Place vegetables back into the pot and season to taste. Add drained pasta to the pot, mix and distribute to soup bowls.
Arrange mushrooms on top of each bowl and serve.
