Clear Soup with Vegetables, Lentils and Noodles
(1 vote)
(1 vote)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
228
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 228 cal. | (11 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.3 g | (38 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 238.5 μg | (398 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 156 μg | (52 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 118 mg | (124 %) | ||
| Potassium | 1,019 mg | (25 %) | ||
| Calcium | 255 mg | (26 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 169 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 bunch Soup vegetables
- 1 onion
- 2 garlic cloves
- 400 grams Broccoli
- 1 Tbsp olive oil
- salt
- peppers
- 1 ⅕ liters Vegetable broth
- 75 grams Lentils
- thyme (1 tablespoon freshly chopped)
- oregano (1 tablespoon freshly chopped)
- 50 grams soup noodles
- 2 Tomatoes
- Basil
- 30 grams Parmesan
Preparation steps
1.
Rinse, trim and cut the soup vegetables into small pieces. Peel the onion and garlic and finely chop both. Rinse, trim and cut the broccoli into small florets. Peel the broccoli stalks and finely chop.
2.
Heat the oil in a saucepan and sauté the onion and garlic briefly. Add the soup vegetables and sauté for 3 minutes. Season with salt and pepper and pour in the broth. Add the lentils and spices and cook everything on low heat for 20 minutes. Then add the broccoli with the noodles into the soup, boil and cook for about 5 minutes until al dente.
3.
Rinse the tomatoes, cut into small pieces and stir into the soup. Season the soup and serve sprinkled with basil and parmesan.
