Marjoram Vegetable Soup
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
171
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 171 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 60.1 μg | (100 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 982 mg | (25 %) | ||
| Calcium | 163 mg | (16 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 114 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Celery
- 2 Parsnips
- 3 carrots
- 1 onion
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 1 l Beef broth
- 1 bay leaf
- 1 pinch ground Caraway
- 2 Tbsps finely chopped parsley
- 1 Tbsp finely chopped marjoram
- salt
- freshly ground peppers
- Horseradish (from a jar)
- marjoram (for garnish)
Preparation steps
1.
Peel parsnips and carrots. Cut celery, parsnips and carrots into 1 cm (approximately 1/3 inch) cubes.
2.
Peel and chop onion.
3.
Sauté parsnips, carrots, celery and onion in butter. Mix flour with broth and add to vegetables with bay leaf and ground caraway. Simmer about 20 minutes, stirring occasionally. Stir parsley and marjoram into soup and season with salt, pepper and horseradish. Garnish with marjoram to serve.
