Healthier Version Of A Classic Recipe

Quick Vegetarian Noodle Soup

5
Average: 5 (9 votes)
(9 votes)
Quick Vegetarian Noodle Soup

Quick Vegetarian Noodle Soup - Healthy and delicious after work meal

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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
431
calories
Calories

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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!

1 serving contains
(Percentage of daily recommendation)
Calorie431 cal.(21 %)
Protein17 g(17 %)
Fat15 g(13 %)
Carbohydrates56 g(37 %)
Sugar added0 g(0 %)
Roughage15.5 g(52 %)
Vitamin A1.8 mg(225 %)
Vitamin D1.7 μg(9 %)
Vitamin E2.8 mg(23 %)
Vitamin K86.7 μg(145 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂0.5 mg(45 %)
Niacin10.7 mg(89 %)
Vitamin B₆0.6 mg(43 %)
Folate142 μg(47 %)
Pantothenic acid2.8 mg(47 %)
Biotin21.1 μg(47 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C33 mg(35 %)
Potassium1,252 mg(31 %)
Calcium120 mg(12 %)
Magnesium131 mg(44 %)
Iron5.1 mg(34 %)
Iodine27 μg(14 %)
Zinc3.2 mg(40 %)
Saturated fatty acids2.3 g
Uric acid185 mg
Cholesterol0 mg
Complete sugar10 g

Ingredients

for
4
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
How healthy are the main ingredients?
Leekolive oilChivesparsleycarrotsalt

Preparation steps

1.

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.

2.

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.

3.

Parallel Cook spaghetti in boiling salted water according to package directions for about 8 minutes until al dente; then drain and drain.

4.

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.

5.

Wash chives and parsley, shake dry, cut chives into very fine rolls and pluck parsley leaves.

6.

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.

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