Clear Soup with Green Vegetables
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
137
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 137 cal. | (7 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 81.6 μg | (136 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 192 μg | (64 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 565 mg | (14 %) | ||
| Calcium | 179 mg | (18 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams green Asparagus
- 300 grams Zucchini
- 150 grams Frozen pea
- 1 shallot
- 1 Tbsp butter
- 1 sm stalk Celery
- 1 ⅕ liters clear Vegetable broth (instant)
- salt
- freshly ground pepper
- 30 grams Parmesan
- 1 Tbsp chunky parsley
Preparation steps
1.
Peel the lower third of the asparagus, cut off the ends and chop into 2 - 3 cm long pieces (approximately 1 inch).
2.
Rinse and trim the zucchini and cut into thin slices.
3.
Thaw the peas.
4.
Peel the shallot, cut in half lengthwise and cut into thin half-rings.
5.
Rinse and trim the celery and cut into thin slices.
6.
Heat the butter in a pan and sweat the shallot until soft. Add the celery and asparagus and sauté for 2 - 3 minutes. Pour in the broth, bring to a boil, cover and simmer for 5 minutes. Add the zucchini and peas and simmer for another minute. Season with salt and pepper and stir in the parsley.
7.
Transfer the soup to warmed bowls and serve showered with Parmesan (planed or grated).
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