Pearled Broth with Green Veggies

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Pearled Broth with Green Veggies
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Health Score:
Health Score
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
240
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie240 kcal(11 %)
Protein15.53 g(16 %)
Fat8.8 g(8 %)
Carbohydrates26.26 g(18 %)
Sugar added0 g(0 %)
Roughage4.37 g(15 %)
Vitamin A447.06 mg(55,883 %)
Vitamin D0.4 μg(2 %)
Vitamin E0.22 mg(2 %)
Vitamin B₁0.49 mg(49 %)
Vitamin B₂0.19 mg(17 %)
Niacin6.85 mg(57 %)
Vitamin B₆0.38 mg(27 %)
Folate42.98 μg(14 %)
Pantothenic acid0.7 mg(12 %)
Biotin1.66 μg(4 %)
Vitamin B₁₂0.21 μg(7 %)
Vitamin C17.81 mg(19 %)
Potassium339.94 mg(8 %)
Calcium36.84 mg(4 %)
Magnesium33.38 mg(11 %)
Iron1.81 mg(12 %)
Iodine1.55 μg(1 %)
Zinc1.58 mg(20 %)
Saturated fatty acids1.52 g
Cholesterol27.93 mg
Author of this recipe:
How healthy are the main ingredients?
carrot

Ingredients

for
4
Ingredients
2 tablespoons
cup
Pearl barley (soaked in water overnight)
1.333 cups
steak of gammon (finely diced)
6 cups
1 cup
sugar Snap pea
1 cup
fresh peas
1
onion (finely sliced)
1
carrot (peeled, halved and very finely sliced)
1 tablespoon
Mint leaves (finely sliced)

Preparation steps

1.
Heat the olive oil in a large, heavy-based saucepan over a medium heat. Sweat the onion for 4-5 minutes, stirring occasionally.
2.
Add the pearl barley, stir well, and add the stock, bringing to the boil. Reduce to a simmer and cook for 20-25 minutes until tender.
3.
Add the gammon, sugar snap peas, peas and carrot at this point. Simmer for 2-3 minutes, then adjust the seasoning of the soup if necessary.
4.
Remove from the heat and stir in the sliced mint and mint leaves. Ladle into shallow soup bowls and serve immediately.
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