Bread Soup with Vegetables (vegan)
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 250 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 47.6 μg | (79 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 671 mg | (17 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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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