Asian Vegetable Soup with Omelette
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
407
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 407 cal. | (19 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 32.4 g | (108 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 29.2 mg | (243 %) | ||
| Vitamin K | 44.4 μg | (74 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 11.1 mg | (93 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 373 μg | (124 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 521 mg | (548 %) | ||
| Potassium | 2,914 mg | (73 %) | ||
| Calcium | 728 mg | (73 %) | ||
| Magnesium | 150 mg | (50 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 442 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 37 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 eggs
- 100 grams Cauliflower
- 3 carrots
- 4 Savoy cabbage
- 1 stalk Celery
- ½ stalk Leeks
- 1 ⅕ liters Vegetable broth
- 2 Tbsps vegetable oil
- soy sauce
- peppers
Preparation steps
1.
Beat the eggs with a teaspoon of soy sauce. Heat oil in a pan and fry two omelettes in it from the egg mixture. Remove the omlettes from the pan, roll up and cut into thin strips.
2.
Peel the carrot and cut into thin sticks. Rinse the savoy cabbage, cut out the hard stalk and cut the rest into fine strips. Rinse, trim and cut the celery and leeks into thin slices.
3.
Boil the vegetable broth in a pot and simmer the cauliflower florets, carrot sticks, savoy cabbage strips, celery and leek slices in it for about 8 minutes until al dente. Season with soy sauce and pepper. Stir in the omelette strips and serve immediately.
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