Bread Soup with Vegetables (vegan)

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Bread Soup with Vegetables (vegan)
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
250
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie250 cal.(12 %)
Protein6 g(6 %)
Fat11 g(9 %)
Carbohydrates27 g(18 %)
Sugar added0 g(0 %)
Roughage6.8 g(23 %)
Vitamin A0.8 mg(100 %)
Vitamin D0 μg(0 %)
Vitamin E3.7 mg(31 %)
Vitamin K47.6 μg(79 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.9 mg(33 %)
Vitamin B₆0.4 mg(29 %)
Folate69 μg(23 %)
Pantothenic acid0.8 mg(13 %)
Biotin6.7 μg(15 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C13 mg(14 %)
Potassium671 mg(17 %)
Calcium85 mg(9 %)
Magnesium66 mg(22 %)
Iron2 mg(13 %)
Iodine7 μg(4 %)
Zinc1.5 mg(19 %)
Saturated fatty acids1.6 g
Uric acid72 mg
Cholesterol0 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
3 day-old Whole wheat buns
2 onions
150 grams Celery root
1 Parsnip
2 carrots
1 tsp Caraway
1 tsp Coriander
4 Tbsps Corn oil
250 milliliters Dark beer
1 ⅕ liters Vegetable broth
1 handful Chives
salt
freshly ground peppers
How healthy are the main ingredients?
ChivesonionParsnipcarrotCarawaysalt

Preparation steps

1.

Halve rolls and cut into thin slices. Peel onions, quarter and cut into strips. Peel and finely chop celery, parsnip and carrots. Toast coriander and caraway seeds in a dry pan until fragrant. Crush in a mortar. Heat 2 tablespoons of oil in a saucepan and saute onions with diced vegetables for about 2-3 minutes or until translucent on medium heat. Add coriander and caraway blend and deglaze pan with beer. Add broth and simmer for about 5 minutes on low heat. 

2.

Rinse chives, shake dry and cut into rings. Heat remaining oil in a pan and toast rolls until crispy. Arrange in soup bowls. 

3.

Season soup with salt and pepper, pour over bread and sprinkle with chives. Serve immediately.

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