Green Vegetable Broth
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(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
365
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 365 cal. | (17 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 180.5 μg | (301 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 376 μg | (125 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 105 mg | (111 %) | ||
| Potassium | 1,259 mg | (31 %) | ||
| Calcium | 403 mg | (40 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 261 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the soup
- 2 Tbsps olive oil
- 4 Leeks (chopped)
- 7 ozs Green beans (, cut into short lengths)
- 7 ozs Asparagus tip
- 1 large, green Zucchini (diced)
- 1 large, yellow Zucchini (diced)
- 4 cups vegetable stock
- ½ cup peas
- salt
- peppers
- For the pesto
- 1 ¾ ozs Basil
- 2 cloves garlic cloves (crushed)
- ½ cup Pine nuts
- ½ cup Parmesan
- 4 Tbsps extra virgin olive oil
- ½ tsp salt
- To garnish
- thinly shaved Parmesan
Preparation
Kitchen utensils
1 Brush, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Peeler, 1 flache Casserole dish (ca. 2,5 l Inhalt), 1 Aluminum foil, 1 Hand mixer mit Rührbesen, 1 Mixing bowl, 1 Salad spinner, 1 Whisk, 1 Bowl, 1 Tablespoon, 1 Measuring cups
Preparation steps
1.
Heat the oil in a large pan and fry the leeks until softened. Add the green beans, asparagus and courgettes, then pour in the stock and add the peas. Season to taste with salt and pepper.
2.
Bring to a boil, cover and simmer for 5-10 minutes, until the vegetables are tender.
3.
For the pesto: put the basil, garlic, nuts, Parmesan, oil and salt in a food processor or blender and process until smooth.
4.
Stir half the pesto into the soup. Reheat the soup until piping hot.
5.
Pour into bowls and garnish with the remaining pesto and cheese shavings
