Colorful Cabbage Soup
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(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
218
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 218 cal. | (10 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.6 g | (59 %) |
more nutritional values
| Vitamin A | 3.7 mg | (463 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 238.9 μg | (398 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 100 mg | (105 %) | ||
| Potassium | 2,202 mg | (55 %) | ||
| Calcium | 422 mg | (42 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 353 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse and core the cabbage and cut into thin slices. Rinse the celery, leek, and scallion and slice thinly. Peel the carrot and slice thinly.
2.
Heat 4 to 5 tablespoons of oil in a large saucepan and sauté all the vegetables. Add water to cover by 1/3, season with salt and bring to a boil.
3.
Add the cherry tomatoes, reduce the heat, cover, and simmer for 20 to 25 minutes. Season with pepper and thyme. Drizzle with 1 tablespoon olive oil and serve immediately.
