Alphabet Vegetable Soup
Alphabet Vegetable Soup - Culinary childhood memories for your spoon
Healthy, because
Even smarter
Nutritional values
Alphabet soup does not only have to be fun for children! This colorful vegetable soup is delicious for adults as well and is packed with nutrients, including vitamins A and C.
If you want the light vegetable soup to be really filling, you can add an egg and a crispy whole-wheat bread roll to this meal.
(Percentage of daily recommendation)
| Calorie | 115 kcal | (5 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 250 mg | (6 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 4 ounces Alphabet noodle
- salt
- 2 carrots
- 1 piece Celery root
- 1 small stalk Leeks
- ½ Napa cabbage
- 1 Bell pepper
- 1 tablespoon Canola oil
- peppers
- 1 ½ quarts vegetable stock
- 1 bunch parsley
Kitchen utensils
Preparation steps
Cook pasta according to package directions in a pot of boiling salted water just until al dente.
Meanwhile, peel carrots and celery root, then cut each into 5 mm (approximately 1/4-inch) cubes.
Halve leek lengthwise, rinse and drain, then cut into thin rings.
Rinse and drain cabbage, cut out core and then cut cabbage into thin strips.
Halve bell pepper, remove ribs and seeds, rinse and dry. Cut pepper into thin strips.
Drain the past, rinse in cold water and drain well.
Heat the oil in a pot. Add carrots and celery root and sauté 1 minute.
Add pepper and cabbage and sauté briefly. Season with salt and pepper, add the broth and cook on medium heat for 10 minutes.
Add leek and cook for another 4 minutes. Meanwhile, rinse the parsley, shake dry and chop finely.
Add pasta to vegetable soup and heat through briefly. Pour the vegetable soup in a bowl, sprinkle with parsley and serve.
