Creamy Green Vegetable Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 345 cal. | (16 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 83 μg | (138 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 211 μg | (70 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 930 mg | (23 %) | ||
| Calcium | 275 mg | (28 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 187 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 1 l Vegetable broth
- 400 grams green Asparagus
- 150 grams green Beans
- 150 grams fresh Fava bean
- 1 handful parsley
- 2 egg yolks
- 100 milliliters Whipped cream
- 4 Tbsps grated Parmesan
- salt
- freshly ground peppers
- 1 splash lemon juice
Preparation steps
For the soup: Peel and finely chop the onion and garlic. Heat the oil in a pot. Add the onion and garlic, and cook until translucent. Stir in the broth and bring to a boil.
Peel the bottom third of the asparagus and cut into 2 cm (approximately 3/4 inch) pieces. Rinse the green beans and cut into pieces. Put the asparagus, beans and broad beans into the boiling stock and simmer for 10 minutes. Add broth as needed.
Rinse the parsley, shake dry, pluck leaves from stems and finely chop. In a bowl, whisk the yolks with the cream and 2 tablespoons of the Parmesan. Remove the soup from the heat and stir the yolk mixture into the soup. Stir in the parsley and season with salt and pepper to taste, and the lemon juice.
For serving: Divide the soup between bowls and garnish with the remaining Parmesan.
