Hearty Vegetable Soup
Healthy, because
Even smarter
Nutritional values
White cabbage is good for our intestines through dietary fibre, which stimulates sluggish digestion. It also contains the protein component methymethionone, which is able to protect our stomach and intestines from ulcers.
You can vary the vegetable soup according to your own taste. Some of the carrots can be replaced by green beans, for example. But also peas, pointed cabbage, savoy cabbage or leek go well with the hearty sausages. If you serve the soup as a main course, then a sourdough bread is particularly good with it.
(Percentage of daily recommendation)
| Calorie | 455 cal. | (22 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 102 μg | (170 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 956 mg | (24 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 14.3 g | |||
| Uric acid | 150 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 250 grams carrots
- 250 grams potatoes
- 250 grams Green cabbage
- 2 shallots
- 1 Tbsp butter
- 1 ½ liters Beef broth
- 4 Italian sausage (Garlic sausages)
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- 2 Tbsps scallions (for garnish)
Preparation steps
Peel carrots and potatoes. Cut carrots into slices and cut potatoes into bite-size pieces. Rinse cabbage, remove outer leaves and cut into strips. Peel shallots and finely chop.
Melt butter in a saucepan, saute shallots until translucent, add prepared vegetables, sauté briefly, then pour in broth and simmer for about 15 minutes. Slice sausage, add to the saucepan, simmer for about 5 minutes and season with salt, pepper and nutmeg. Serve soup in deep plates garnished with chives.
