Vegetables for Soup

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Vegetables for soup
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
171
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie171 cal.(8 %)
Protein7 g(7 %)
Fat1 g(1 %)
Carbohydrates31 g(21 %)
Sugar added0 g(0 %)
Roughage17.5 g(58 %)
Vitamin A3.5 mg(438 %)
Vitamin D0 μg(0 %)
Vitamin E2.6 mg(22 %)
Vitamin K256.6 μg(428 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.7 mg(39 %)
Vitamin B₆0.9 mg(64 %)
Folate179 μg(60 %)
Pantothenic acid1.3 mg(22 %)
Biotin12.3 μg(27 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C125 mg(132 %)
Potassium1,859 mg(46 %)
Calcium262 mg(26 %)
Magnesium84 mg(28 %)
Iron3.5 mg(23 %)
Iodine12 μg(6 %)
Zinc2.3 mg(29 %)
Saturated fatty acids0.2 g
Uric acid112 mg
Cholesterol0 mg
Complete sugar24 g

Ingredients

for
1
Ingredients
1 bunch parsley
1 bunch Chives
2 scallions
2 carrots
3 garlic cloves
100 grams Celery root
1 pc fresh Horseradish (3cm)
250 salt
How healthy are the main ingredients?
HorseradishparsleyChivescarrotgarlic clovesalt

Preparation steps

1.

Rinse the herbs and shake dry. Cut the chives into rolls. Pluck the parsley from the stalks and chop. Peel the garlic and finely chop. Rinse the scallions and chop finely.

2.

Peel the carrots and the celery and cut into small cubes. Grate the horseradish. Combine all the ingredients except the salt in a bowl. Arrange the salt and vegetables in layers in small jars or tubes. Use as needed to season soup.

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