Pork and Veggie Broth

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Pork and Veggie Broth
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Health Score:
Health Score
7,4 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
475
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie475 kcal(23 %)
Protein12.18 g(12 %)
Fat36.03 g(31 %)
Carbohydrates30.06 g(20 %)
Sugar added0 g(0 %)
Roughage4.48 g(15 %)
Vitamin A741.76 mg(92,720 %)
Vitamin D0.11 μg(1 %)
Vitamin E0.54 mg(5 %)
Vitamin B₁0.43 mg(43 %)
Vitamin B₂0.73 mg(66 %)
Niacin9.2 mg(77 %)
Vitamin B₆0.42 mg(30 %)
Folate54.83 μg(18 %)
Pantothenic acid1.95 mg(33 %)
Biotin1.32 μg(3 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C43.67 mg(46 %)
Potassium1,107.43 mg(28 %)
Calcium60.55 mg(6 %)
Magnesium32.44 mg(11 %)
Iron1.49 mg(10 %)
Iodine1.05 μg(1 %)
Zinc2.1 mg(26 %)
Saturated fatty acids14.6 g
Cholesterol56.09 mg
Author of this recipe:
How healthy are the main ingredients?
carrotCeleryMushroomparsley

Ingredients

for
4
Ingredients
cup
2
carrots (diced)
2
large potatoes (diced)
1
small, red Bell pepper (seeds removed and diced)
1
onion (finely chopped)
1 stick
Celery (chopped)
16 ounces
button Mushrooms (sliced)
3 cups
freshly ground Black pepper
8 ounces
To garnish
flat-leaf parsley (chopped)

Preparation steps

1.
Melt the butter in a large pan. Add the carrots, potatoes, peppers, onion and celery. Cook over a low heat for about 10 minutes until softened, but not browned.
2.
Stir in the mushrooms, and continue cooking for a further 5 minutes until the mushrooms are soft.
3.
Pour in the stock and season to taste with salt and pepper. Cover and simmer over a low heat for 30 minutes.
4.
Heat the grill. Cook the pork on both sides for 6-10 minutes on each side (depending on the thickness of the pork) until browned and cooked through. Cut the pork into small cubes and stir into the soup.
5.
Ladle the soup into serving bowls and sprinkle with parsley.