Hearty Winter Soup
(0 votes)
(0 votes)
Health Score:
7,3 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
292
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 292 kcal | (14 %) | ||
| Protein | 4.9 g | (5 %) | ||
| Fat | 17.88 g | (15 %) | ||
| Carbohydrates | 32.91 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.18 g | (4 %) |
more nutritional values
| Vitamin A | 749.69 mg | (93,711 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.41 mg | (3 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.03 mg | (3 %) | ||
| Niacin | 0.68 mg | (6 %) | ||
| Vitamin B₆ | 0.16 mg | (11 %) | ||
| Folate | 27.32 μg | (9 %) | ||
| Pantothenic acid | 0.15 mg | (3 %) | ||
| Biotin | 2.05 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 18.64 mg | (20 %) | ||
| Potassium | 138.46 mg | (3 %) | ||
| Calcium | 122.14 mg | (12 %) | ||
| Magnesium | 17.13 mg | (6 %) | ||
| Iron | 1.62 mg | (11 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 0.28 mg | (4 %) | ||
| Saturated fatty acids | 2.41 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the soup
- 3 tablespoons olive oil
- 1 onion (diced)
- 1 large Leek (sliced)
- 4 cloves garlic (finely chopped)
- 5.333 cups assorted Root vegetable (roughly chopped)
- 4 cups vegetable stock
- 1 tablespoon chopped Dill
- 2 tablespoons chopped parsley
- salt
- peppers
Preparation steps
1.
Heat the oil in a large pan and gently cook the onions, leeks, garlic and baby vegetables for about 5 minutes, until softened.
2.
Add the stock and bring to a boil. Reduce the heat, cover and simmer for 40 minutes, until the vegetables are tender, skimming frequently to remove surface scum.
3.
For the garlic toast: Preheat the oven to 200°C (180° fan) 400°F gas 6.
4.
Drizzle the garlic head with the olive oil. Wrap in foil and roast for about 20 minutes until golden brown. Squeeze the soft roasted garlic out onto the toasted bread.
5.
Ladle the soup into serving bowls and serve with garlic toast.
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