Mixed Vegetable Soup
Healthy, because
Even smarter
Nutritional values
The sugar snap peas score points with vitamin C and zinc, which together strengthen our immune system. Although the pods are legumes, they are well tolerated and can therefore be enjoyed by people with a sensitive stomach.
A wholemeal bread goes well with such a classic vegetable soup. Would you like to bake it yourself? No problem here, it goes to a delicious recipe. This colourful soup is perfect for processing vegetable leftovers, because you can vary the vegetables as you like.
(Percentage of daily recommendation)
| Calorie | 159 cal. | (8 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 136.1 μg | (227 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 123 mg | (129 %) | ||
| Potassium | 834 mg | (21 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 153 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 300 grams potatoes
- 125 grams Parsnips
- 100 grams Celery
- 250 grams carrots
- ½ red and yellow Bell pepper
- ½ yellow Bell pepper
- 150 grams green Beans
- 300 grams Snow peas
- 125 grams Zucchini
- 1 bunch scallions
- 1 small Broccoli
- 3 Tbsps butter
- salt
- freshly ground pepper
- 1 ½ liters Vegetable broth
- chopped parsley (to sprinkle)
Preparation steps
Rinse vegetables, trim and peel if necessary, then cut into slices, diamonds, small pieces or strips.
Sauté vegetables in butter, season with salt and pepper, pour in broth, cover and cook about 12-15 minutes until al dente. Season again and serve sprinkled with parsley.
