Barley-Vegetable Soup
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 13 h. 10 min.
Ready in
Calories:
566
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 566 cal. | (27 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 32.4 g | (108 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 26 mg | (217 %) | ||
| Vitamin K | 39.7 μg | (66 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 11.7 mg | (98 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 333 μg | (111 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 507 mg | (534 %) | ||
| Potassium | 2,863 mg | (72 %) | ||
| Calcium | 723 mg | (72 %) | ||
| Magnesium | 159 mg | (53 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 435 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 36 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 100 grams Pearl barley
- 3 onions
- 2 Tbsps finely diced Smoked bacon
- 2 carrots
- 1 pc Celery root
- 4 light Savoy cabbage
- 3 Tbsps butter
- 1 ¼ liters Vegetable broth
- salt
- freshly ground peppers
- 100 grams Whipped cream
- Nutmeg
- 3 Tbsps chopped parsley
Preparation steps
1.
Soak barley overnight in cold water.
2.
Peel the onions and chop. Peel carrots and celery root and cut into thin slices. Cut cabbage into thin strips.
3.
Heat butter in a saucepan and sauté the vegetables and bacon. Add drained barley and sauté. Pour in vegetable broth and season with salt and pepper. Bring to a boil and cook over low heat for about 1 hour.
4.
Season cream with salt and nutmeg and mix in the parsley.
5.
Stir herbed cream into the finished soup and serve.
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