Pork and Veggie Broth
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
354
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 354 cal. | (17 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 32.4 μg | (54 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 815 mg | (20 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 106 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- ⅛ cup butter
- 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 ozs button Mushrooms (sliced)
- 3 cups vegetable stock
- salt
- freshly ground Black pepper
- 8 ozs Pork belly
- 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.
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