Cabbage and Mustard Soup
(1 vote)
(1 vote)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
151
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 151 cal. | (7 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 178.4 μg | (297 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 206 μg | (69 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 177 mg | (186 %) | ||
| Potassium | 664 mg | (17 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 small Napa cabbage (about 500 g)
- 2 red Bell pepper
- 1 Parsnip
- 1 onion
- 2 garlic cloves
- 2 Tbsps Corn oil
- salt
- peppers
- ½ tsp Caraway
- 1 bay leaf
- 1 l Vegetable broth
- 1 Tbsp Mustard
- 4 Tbsps Whipped cream
- parsley (for garnish)
Preparation steps
1.
Remove outer leaves from cabbage. Cut into quarters lengthwise, remove stalk and cut crosswise into strips.
2.
Cut peppers in half, remove the seeds, rinse and cut crosswise into thin strips. Peel parsnip and finely chop. Peel onion and garlic and also finely dice.
3.
Cook onion in corn oil in a pot. Add vegetables and garlic and cook for about 3 minutes. Season with salt and pepper. Add caraway seeds and bay leaf. Pour in broth, bring to a boil, cover and simmer for about 15 minutes. Add mustard and whipping cream and stir. Serve in bowls with parsley.
