Vegetable Soup
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
324
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 324 cal. | (15 %) | ||
| Protein | 13.2 g | (13 %) | ||
| Fat | 11.62 g | (10 %) | ||
| Carbohydrates | 47.85 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.85 g | (30 %) |
more nutritional values
| Vitamin A | 1,362.06 mg | (170,258 %) | ||
| Vitamin D | 0.07 μg | (0 %) | ||
| Vitamin E | 1.44 mg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.99 mg | (33 %) | ||
| Vitamin B₆ | 0.52 mg | (37 %) | ||
| Folate | 105.33 μg | (35 %) | ||
| Pantothenic acid | 0.58 mg | (10 %) | ||
| Biotin | 7.25 μg | (16 %) | ||
| Vitamin B₁₂ | 0.18 μg | (6 %) | ||
| Vitamin C | 63.88 mg | (67 %) | ||
| Potassium | 1,224.3 mg | (31 %) | ||
| Calcium | 300.72 mg | (30 %) | ||
| Magnesium | 72.65 mg | (24 %) | ||
| Iron | 2.84 mg | (19 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 1.26 mg | (16 %) | ||
| Saturated fatty acids | 3.56 g | |||
| Cholesterol | 10.2 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
Preparation steps
1.
Rinse, peel and dice the potatoes.
2.
Rinse and cut the leeks, zucchini, carrots and fennel into small pieces.
3.
Rinse and briefly scald the tomatoes in boiling water. Peel and roughly chop the tomatoes.
4.
Peel and finely chop the onion. Sweat in hot oil until translucent. Add the fennel, carrots, leeks and zucchini. Saute briefly and pour in the broth. Add the tomatoes and potatoes. Cover and simmer over medium heat for about 20 minutes.
5.
Season with salt and pepper. Stir in the herbs and serve sprinkled with parmesan.
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