Creamy Vegetable Soup
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
175
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 175 cal. | (8 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 55.3 μg | (92 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 846 mg | (21 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 124 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 onions
- 1 garlic clove
- 2 Parsnips
- 150 grams Celery
- 2 Zucchini
- 1 stalk Leeks
- 30 grams butter
- 600 milliliters Vegetable broth
- salt
- freshly ground peppers
- 4 Tbsps Whipped cream
Preparation steps
1.
Peel and dice the onions, garlic, parsnips and celery. Rinse the summer squash and cut into cubes. Rinse and chop the leek.
2.
Melt the butter and saute the vegetables until lightly browned. Pour in the vegetable broth. Season with salt and pepper. Bring to a boil. Cook for about 15 minutes, stirring occasionally.
3.
Puree the soup and cook over low heat for another 5 minutes. Serve drizzled with cream.
