Quick Vegetarian Noodle Soup
Quick Vegetarian Noodle Soup - Healthy and delicious after work meal
Healthy, because
Even smarter
Nutritional values
Fit through the cold season: muishrooms shine with a high content of niacin. This B vitamin has a variety of functions, including keeping mucous membranes and skin healthy. Both are important barriers that make it difficult for pathogens to enter the body.
Quick noodle soup can of course also be prepared with other types of pasta - fusilli, penne or soup noodles, among others, are well suited - the main thing is wholemeal!
(Percentage of daily recommendation)
| Calorie | 431 cal. | (21 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.5 g | (52 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 86.7 μg | (145 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 21.1 μg | (47 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,252 mg | (31 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 131 mg | (44 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 185 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 4 carrots
- 1 parsley root
- 1 stalk Leeks
- 1 Lovage
- 12 ozs button Mushroom
- 5 Tbsps olive oil
- 28 ozs Vegetable broth
- 10 ozs Whole Wheat Spaghetti
- salt
- peppers
- ½ bunch Chives
- ½ bunch parsley
Preparation steps
Clean, wash, peel and slice carrots and parsley root. Clean the leek, wash thoroughly and cut into rings. Wash lovage and shake dry. Clean mushrooms and halve or cut into wide slices.
In a saucepan, heat 3 tablespoons of olive oil. Add carrots, parsley root and leek and sauté for 2-3 minutes over medium heat. Deglaze with vegetable stock, add lovage and simmer everything over low heat for 10-15 minutes until carrots are cooked but still have bite.
Parallel Cook spaghetti in boiling salted water according to package directions for about 8 minutes until al dente; then drain and drain.
In a frying pan heat the remaining oil. Prepared mushrooms fry in it over high heat for 4-5 minutes. Then season with salt and pepper.
Wash chives and parsley, shake dry, cut chives into very fine rolls and pluck parsley leaves.
Divide spaghetti among deep plates. Season carrot-leek mixture to taste and pour over noodles. Top quick noodle soup with sautéed mushrooms, pepper and serve sprinkled with chive rolls and parsley.
