Homemade Vegetable Soup
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
72
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 72 cal. | (3 %) | ||
| Protein | 2.08 g | (2 %) | ||
| Fat | 0.53 g | (0 %) | ||
| Carbohydrates | 15.66 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.02 g | (10 %) |
more nutritional values
| Vitamin A | 307.22 mg | (38,403 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.32 mg | (3 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.04 mg | (4 %) | ||
| Niacin | 0.51 mg | (4 %) | ||
| Vitamin B₆ | 0.11 mg | (8 %) | ||
| Folate | 22.54 μg | (8 %) | ||
| Pantothenic acid | 0.17 mg | (3 %) | ||
| Biotin | 2.63 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 11.88 mg | (13 %) | ||
| Potassium | 253.86 mg | (6 %) | ||
| Calcium | 63.9 mg | (6 %) | ||
| Magnesium | 16.55 mg | (6 %) | ||
| Iron | 2.68 mg | (18 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 0.22 mg | (3 %) | ||
| Saturated fatty acids | 0.13 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 bunches Soup vegetables
- 2 onions
- ½ Fennel bulb
- 1 bay leaf
- 3 cloves
- 1 tsp peppercorns
- 3 Juniper berries
- salt
- freshly ground peppers
- 3 Tbsps scallions
Preparation steps
1.
Rinse, trim and peel vegetables if necessary. Coarsely chop vegetables and combine with spices and 1.5 liters (approximately 6 1/3 cup) water in a pot. Simmer about 30 minutes.
2.
Strain broth through a fine strainer and season with salt and pepper.
3.
Cut vegetables into thin slices and return to hot vegetable broth. Serve sprinkled with chopped chives.
