Creamy Vegetable Stew

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Creamy Vegetable Stew
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
221
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie221 cal.(11 %)
Protein10 g(10 %)
Fat11 g(9 %)
Carbohydrates21 g(14 %)
Sugar added0 g(0 %)
Roughage8.4 g(28 %)
Vitamin A1.1 mg(138 %)
Vitamin D0.6 μg(3 %)
Vitamin E2.2 mg(18 %)
Vitamin K142.9 μg(238 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.6 mg(47 %)
Vitamin B₆0.5 mg(36 %)
Folate165 μg(55 %)
Pantothenic acid2.5 mg(42 %)
Biotin11.4 μg(25 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C111 mg(117 %)
Potassium912 mg(23 %)
Calcium108 mg(11 %)
Magnesium62 mg(21 %)
Iron3 mg(20 %)
Iodine18 μg(9 %)
Zinc1.6 mg(20 %)
Saturated fatty acids5.4 g
Uric acid155 mg
Cholesterol100 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
200 grams white Asparagus
200 grams waxy potatoes
200 grams carrots
200 grams Cauliflower
200 grams Broccoli
100 grams Snow peas
100 grams green Peas
1 egg yolk
100 milliliters Whipped cream
salt
freshly ground peppers
How healthy are the main ingredients?
potatocarrotCauliflowerCauliflowerBroccoliSnow pea

Preparation steps

1.

Bring a pot of salted water to a boil. Peel the asparagus, cut off the woody ends and cut the spears into 4 cm (approximately 1 1/2-inch) long pieces. Place in the pan of boiling water and simmer until tender, about 10 minutes. Remove and drain well. Peel the potatoes, rinse and cut into bite-size pieces. Cook in a pot of boiling salted water until knife-tender, about 15 minutes.

2.

Meanwhile, peel the carrots and cut them into sticks. Rinse and peel the peppers. Halve the peppers lengthwise and remove the seeds and white ribs. Rinse the cauliflower and broccoli florets, the peas and the snow peas. Add the vegetables to the pan and cook until al dente. Remove and drain well.

3.

In a bowl, whisk together the egg yolk and cream. cream, Stir in a little of the boiling water, then stir it all into the pot with the remaining vegetable cooking liquid. Do not boil!

4.

Put the vegetables and the potatoes into the soup, heat it up briefly, season and serve in warmed bowls.