Low Calorie Lunch

Smart Vegetable Soup

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Smart Vegetable Soup
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
106
calories
Calories

Healthy, because

Even smarter

Nutritional values

Red cabbage is good for our heart and circulation because it is rich in vitamin K, which makes our blood more fluid and prevents clots. In addition, the cabbage contains anthocyanins, which give the cabbage its red colour and put us in a good mood. White cabbage is good for our digestion because of its fibre, which helps to stimulate a sluggish intestine. The cabbage also contains the protein building block methymethionone, which is able to protect our stomach and intestines from ulcers.

The vegetable soup is perfect to use up vegetable leftovers from the stock, if you still have some leek, savoy cabbage or pak soi left, then you can also chop these vegetables and cook them in the soup. For a fresh soup you can also easily prepare the vegetable stock yourself. Click here for a simple basic recipe.

1 serving contains
(Percentage of daily recommendation)
Calorie106 kcal(5 %)
Protein5.26 g(5 %)
Fat0.35 g(0 %)
Carbohydrates22.57 g(15 %)
Sugar added0 g(0 %)
Roughage5.73 g(19 %)
Vitamin A807.63 mg(100,954 %)
Vitamin D0 μg(0 %)
Vitamin E1.14 mg(10 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.15 mg(14 %)
Niacin1.63 mg(14 %)
Vitamin B₆0.24 mg(17 %)
Folate107.37 μg(36 %)
Pantothenic acid0.36 mg(6 %)
Biotin1.5 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C77.69 mg(82 %)
Potassium545.74 mg(14 %)
Calcium98.39 mg(10 %)
Magnesium26.25 mg(9 %)
Iron1.6 mg(11 %)
Zinc0.64 mg(8 %)
Saturated fatty acids0.07 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
9 ounces Red cabbage
9 ounces Green cabbage
6 ounces Celery root
2 carrots
9 ounces green Asparagus
34 ounces Vegetable broth
salt
peppers
scallions (for garnish)
How healthy are the main ingredients?
Red cabbagecarrotsalt

Preparation steps

1.

Rinse and cut the cabbages into fine strips. Rinse, peel and slice the celery root and carrots. Peel the bottom third of the asparagus and cut into small pieces.

2.

Season the broth with salt and pepper and bring to a boil. Pour in all of the vegetables. Simmer over low heat for about 10 minutes. Season with salt and pepper.

3.

Serve garnished with chives.