Asian-Style Pineapple and Vegetable Soup
Healthy, because
Even smarter
Nutritional values
This colorful pineapple vegetable soup from Asia brings a variety of vitamins that strengthen our immune system! The bromelain from the pineapple breaks down proteins and thus supports digestion. It has a blood-thinning effect and reduces the risk of thrombosis, heart attack and stroke. It also breaks down proteins that have entered the tissues through injury, causing unpleasant symptoms such as swelling. It thus supports the healing of bruises and bruises.
Supplement the soup with seasonal vegetables from regional cultivation. You can also add potatoes or tofu for a longer lasting satiation.
Try our recipe for homemade vegetable broth instead of ready-made products from the supermarket!
(Percentage of daily recommendation)
| Calorie | 131 cal. | (6 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 73.5 μg | (123 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,093 mg | (27 %) | ||
| Calcium | 227 mg | (23 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 175 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 800 milliliters Vegetable broth
- 4 scallions
- 1 Celery
- 2 carrots
- 400 grams Pineapple
- 1 handful Sprout
- 1 garlic clove
- 1 tsp freshly grated ginger
- soy sauce
- cayenne pepper
- cilantro (for garnish)
Preparation steps
Boil the vegetable stock. Rinse the scallions, trim, cut the white parts into strips and cut the green parts into rings. Rinse, trim and cut the celery into thin slices. Peel the carrot and cut into thin strips. Cut the pineapple flesh into cubes. Rinse and drain the sprouts.
Peel the garlic and chop finely. Add the garlic, celery, ginger and carrots to the broth. Simmer for 2-3 minutes on low heat.
Add the scallions, pineapple and sprouts to the soup and simmer for 2-3 minutes until the vegetables are tender. Season with soy sauce and cayenne pepper to taste and serve in bowls garnished with cilantro.
