Cabbage Soup with Smoked Haddock
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
231
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 231 cal. | (11 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 27.9 μg | (47 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 1,032 mg | (26 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 108 μg | (54 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 170 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams starchy potatoes
- 200 grams carrots
- 150 grams Kohlrabi
- 150 grams Celery root
- 200 grams Savoy cabbage
- 1 onion
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 1 l Vegetable broth
- salt
- freshly ground peppers
- 300 grams smoked Haddock
Preparation steps
1.
Peel, rinse and cut potatoes, carrots, celery root and kohlrabi into bite-size pieces. Rinse cabbage, separate into leaves, remove any tough ribs and cut into strips. Peel and finely chop onion. In a pan, cook onion in 2 tablespoons melted butter until translucent. Add remaining vegetables and sauté briefly. Sprinkle with flour and add broth. Season with salt and pepper and simmer over medium heat, about 15 minutes.
2.
Season soup again to taste and divide among bowls. Separate fish into pieces and serve with soup.
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