Healthy Dinner

Garden Vegetable Soup

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Garden Vegetable Soup
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
296
calories
Calories

Healthy, because

Even smarter

Nutritional values

Peas are small power balls because they are full of protein. About seven grams of protein contain 100 grams of the little minis. Our body needs this for building and maintaining muscles and for the transport of oxygen from the lungs to the cells. Green vegetables score points with chlorophyll, which is very similar in structure to haemoglobin, i.e. it helps us clean our blood.

Sometimes it just has to be green: With this green vegetable soup we show you how delicious green vegetables can be. If you like, you can add or replace it with fennel, kohlrabi, broccoli or savoy cabbage.

1 serving contains
(Percentage of daily recommendation)
Calorie296 cal.(14 %)
Protein14 g(14 %)
Fat5 g(4 %)
Carbohydrates49 g(33 %)
Sugar added0 g(0 %)
Roughage7.8 g(26 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E0.6 mg(5 %)
Vitamin K49.3 μg(82 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.6 mg(47 %)
Vitamin B₆0.5 mg(36 %)
Folate122 μg(41 %)
Pantothenic acid0.9 mg(15 %)
Biotin9.5 μg(21 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C37 mg(39 %)
Potassium552 mg(14 %)
Calcium116 mg(12 %)
Magnesium76 mg(25 %)
Iron2.9 mg(19 %)
Iodine7 μg(4 %)
Zinc1.8 mg(23 %)
Saturated fatty acids2.3 g
Uric acid122 mg
Cholesterol8 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
1 onion
2 garlic cloves
1 Zucchini
250 grams white Beans (canned)
200 grams Peas (frozen)
1 Tbsp butter
200 grams macaroni
800 milliliters Vegetable broth
4 Tbsps scallions
salt
peppers
How healthy are the main ingredients?
oniongarlic cloveZucchinisalt

Preparation steps

1.

Peel the onion and garlic and chop finely. Rinse the zucchini, cut in half lengthwise then slice. Drain the beans. Thaw the peas.

2.

Melt the butter in a large saucepan and sweat the onion and garlic until soft. Deglaze with the broth. Cook the macaroni, zucchini and beans in the broth until the macaroni is almost al dente. Add the peas and cook for about 2 minutes.

3.

Add the chives to the soup and season with salt and pepper. Serve with crusty bread, if desired.