Autumn Vegetable Soup
Healthy, because
Even smarter
Nutritional values
Regardless of the colour, beetroot puktet red or yellow with folic acid, which promotes the dunging of blood in the body. Secondary plant substances such as betaine and flavonoids put an end to inflammation because they have an anti-inflammatory effect.
If you don't get yellow prayers, then replace them with the better known red prayers. You can serve a roasted tomato bread with the autumnal vegetable soup.
(Percentage of daily recommendation)
| Calorie | 188 cal. | (9 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 21.9 μg | (37 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 661 mg | (17 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 2 yellow Beets
- 200 grams potatoes
- 1 onion
- 1 pc ginger (about 2 cm)
- 1 Tbsp vegetable oil
- 50 milliliters dry white wine
- 750 milliliters Vegetable broth
- salt
- white peppers
- 250 grams Tofu
- 1 Tbsp chopped fresh parsley
Preparation steps
Peel the beets and potatoes. Cut the beets into 2 cm (approximately 3/4 inch) cubes and julienne the potatoes. Peel the onion and the ginger, very finely chop and sweat in hot oil in a pan, then add the beets, sauté about 2 minutes and then deglaze with wine and broth.
Cover and simmer for 15-20 minutes, then add the julienned potatoes and season with salt and pepper. Cut the tofu into 1 cm (approximately 1/2 inch) squares and add the soup during the end of cooking to warm through. Spoon into bowls and serve garnished with parsley.
