Smart Vegetable Soup
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.
(Percentage of daily recommendation)
| Calorie | 106 cal. | (5 %) | ||
| Protein | 5.26 g | (5 %) | ||
| Fat | 0.35 g | (0 %) | ||
| Carbohydrates | 22.57 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.73 g | (19 %) |
| Vitamin A | 807.63 mg | (100,954 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.14 mg | (10 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.15 mg | (14 %) | ||
| Niacin | 1.63 mg | (14 %) | ||
| Vitamin B₆ | 0.24 mg | (17 %) | ||
| Folate | 107.37 μg | (36 %) | ||
| Pantothenic acid | 0.36 mg | (6 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 77.69 mg | (82 %) | ||
| Potassium | 545.74 mg | (14 %) | ||
| Calcium | 98.39 mg | (10 %) | ||
| Magnesium | 26.25 mg | (9 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Zinc | 0.64 mg | (8 %) | ||
| Saturated fatty acids | 0.07 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 9 ozs Red cabbage
- 9 ozs Green cabbage
- 6 ozs Celery root
- 2 carrots
- 9 ozs green Asparagus
- 34 ozs Vegetable broth
- salt
- peppers
- scallions (for garnish)
Preparation steps
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.
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.
Serve garnished with chives.
