Vegetable Soup from the Kettle
Nutritional values
(Percentage of daily recommendation)
| Calorie | 169 cal. | (8 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 105.9 μg | (177 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 196 μg | (65 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 151 mg | (159 %) | ||
| Potassium | 1,160 mg | (29 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 106 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 1 onion
- 3 carrots
- 3 stalks Celery
- ½ Celery root
- 300 grams green Beans
- 2 red Bell pepper
- 2 Endive
- 3 Tbsps Canola oil
- salt
- peppers
- 1 tsp ground paprika
- 3 Tbsps chopped Wild herb (such as giersch, coltsfoot, nettle)
Preparation steps
Peel the onion and cut into large cubes. Peel the carrot and cut together with the rinsed celery into thin slices. Rinse, trim and roughly chop the celery root. Rinse, trim and cut the green beans into 3 cm (approximately 1¼ inch) long pieces. Rinse the bell peppers, cut in half, remove seeds and ribs, and cut into large cubes. Rinse the endive and cut into 1 cm (approximately ½ inch) thick slices.
Heat the canola oil in a kettle over the campfire and fry the onions, carrots and celery in it. Pour in about 1 liter (approximately 5 cups) of water and cook for about 15 minutes. Add the green beans and bell peppers, and cook for another 8 minutes. Add the endives and cook for 5 minutes. Stir in the paprika and wild herbs, and season the soup with salt and pepper.
