Clear Soup with Mixed Vegetables
(3 votes)
(3 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 13 h. 20 min.
Ready in
Calories:
343
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 343 cal. | (16 %) | ||
| Protein | 14.94 g | (15 %) | ||
| Fat | 6.84 g | (6 %) | ||
| Carbohydrates | 58.94 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.45 g | (28 %) |
more nutritional values
| Vitamin A | 1,061.83 mg | (132,729 %) | ||
| Vitamin D | 0.02 μg | (0 %) | ||
| Vitamin E | 1.73 mg | (14 %) | ||
| Vitamin B₁ | 0.46 mg | (46 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.96 mg | (41 %) | ||
| Vitamin B₆ | 0.24 mg | (17 %) | ||
| Folate | 227.01 μg | (76 %) | ||
| Pantothenic acid | 0.82 mg | (14 %) | ||
| Biotin | 0.84 μg | (2 %) | ||
| Vitamin B₁₂ | 0.05 μg | (2 %) | ||
| Vitamin C | 40.63 mg | (43 %) | ||
| Potassium | 937.36 mg | (23 %) | ||
| Calcium | 191.68 mg | (19 %) | ||
| Magnesium | 46.72 mg | (16 %) | ||
| Iron | 4.35 mg | (29 %) | ||
| Iodine | 0.3 μg | (0 %) | ||
| Zinc | 1.06 mg | (13 %) | ||
| Saturated fatty acids | 1.98 g | |||
| Cholesterol | 49.31 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 200 grams dried Beans (such as borlotti)
- 250 grams green Asparagus
- 250 grams Turnip
- 250 grams Baby carrot
- 2 small Fennel bulb
- 4 scallions
- 1 Tbsp olive oil
- 1 l Vegetable broth
- salt
- peppers
- 150 grams soup noodles
- ½ lemon (juice and zest)
- 2 Tbsps freshly grated Parmesan
Preparation steps
1.
Soak the beans overnight. Simmer until soft for about 1 hour the next day and drain.
2.
Peel the bottom third of the asparagus and cut in half or into thirds. Rinse the turnips and carrots. Rinse the fennel, trim, remove hard stalk and cut into wedges. Rinse, trim and cut scallions into rings. Sauté briefly in hot oil and pour in the broth. Season with salt and pepper and bring to a boil. Add the noodles and prepared vegetables and let simmer for about 10 minutes. Add the drained beans and season with salt, pepper and lemon juice.
3.
Pour the soup into bowls and serve garnished with the lemon zest and parmesan.
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