Mixed Vegetable Soup
Healthy, because
Even smarter
Nutritional values
White cabbage is good for our digestion because of its fibre, which helps to stimulate a sluggish intestine. It also contains the protein component methymethionone, which is able to protect our stomach and intestines from ulcers.
If you add some brown rice, wholemeal soup noodles or potatoes to the soup, it will be more filling. You may need to add a little more vegetable stock. By the way, you can easily prepare it yourself. Click here for a delicious recipe.
(Percentage of daily recommendation)
| Calorie | 101 cal. | (5 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 121.8 μg | (203 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 1,001 mg | (25 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 124 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 100 grams Cauliflower
- 200 grams Green cabbage
- 1 Zucchini
- 100 grams Beans
- 2 Tomatoes
- 200 grams white Beans (canned)
- 200 grams Pumpkin (cored and peeled)
- 2 carrots
- 2 stalks Celery
- 1 l Vegetable broth
- salt
- peppers (from the mill)
Preparation steps
Rinse and cut the white cabbage into bite-size pieces.
Rinse and slice the zucchini.
Rinse and halve the green beans.
Blanch the tomatoes blanch for a few seconds, remove. Peel, quarter, core and cube the tomatoes.
Cube the pumpkin.
Peel the carrots, halve lengthwise and slice.
Rinse and cut the celery into small pieces.
Boil broth and add the cauliflower, cabbage, green beans, squash, carrots and celery, and let simmer for about 5 minutes. Add the zucchini and tomatoes and let simmer for another 3-4 minutes, or until done. The vegetables should still be a bit tough. Season with salt and pepper and serve with toasted bread as desired.
