Beet and Cabbage Soup
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 50 min.
Ready in
Calories:
153
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 153 cal. | (7 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9.3 g | (31 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 158.8 μg | (265 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 177 μg | (59 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 1,124 mg | (28 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Green cabbage
- 200 grams Celery root
- 1 carrot
- 500 grams Beets
- 1 onion
- 2 Tbsps vegetable oil
- 1 l Vegetable broth
- salt
- freshly ground peppers
- ground Caraway
- ground cilantro
- 1 Tbsp Wine vinegar
- 1 pinch sugar
- Dill (for garnish)
Preparation steps
1.
Rinse the cabbage, trim and cut or slice into thin strips. Peel the celery root, carrot and beets and dice. Peel the onion and chop finely. Sweat the onion until translucent in the oil. Add the broth and the remaining vegetables and simmer for about 30 minutes.
2.
Season with salt, pepper and the spices, add the vinegar and sugar and distribute between serving bowls. Serve garnished with dill.
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