Vegetable Soup with Savoy Cabbage
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
203
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 203 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 21.5 μg | (36 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 87 mg | (92 %) | ||
| Potassium | 952 mg | (24 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Tomatoes
- 2 stalks Celery
- 1 large carrot
- 400 grams Savoy cabbage
- 1 onion
- 2 Tbsps butter
- 1 Tbsp sugar
- 100 milliliters dry Red wine
- 500 milliliters Tomato juice
- 400 milliliters Vegetable broth
- salt
- peppers (from the mill)
- Caraway
- 4 Tbsps Whipped cream
Preparation steps
1.
Blanch and peel the tomatoes, remove seeds and pulp, then cube. Rinse and finely chop the celery. Peel and finely dice the carrot. Rinse the cabbage and cut into small strips. Peel and finely chop the onion. Heat butter in a large saucepan. Add the celery and carrot, sprinkle with sugar and let it melt. Add the tomatoes and cabbage, then mix. Pour in the wine, juice and broth. Let it simmer for 15-20 minutes, or until the vegetables are soft. Season with salt, pepper and cumin.
2.
Serve in bowls, topped with 1 tablespoon of sour cream and sprinkled with caraway seeds.
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