Fine Vegetable Cuisine

Spicy Vegetable Soup

Average: 5 (1 vote)
(1 vote)
Spicy Vegetable Soup
share Share
bookmark_border Copy URL
Health Score:
9,7 / 10
45 min.

Healthy, because

Even smarter

Nutritional values

This colourful vegetable soup with summer vegetables is a great source of vitamins! The beta-carotene contained in the carrots is good for beautiful skin and is converted in the body into vitamin A, which supports vision. The cauliflower and green beans strengthen the immune system due to their high vitamin C content. The water-insoluble fibre from the aubergine can help reduce cholesterol levels. The numerous secondary plant ingredients protect against aging processes and can also have a positive effect on rheumatism, sciatica and kidney problems, as they have an anti-inflammatory effect.

You can also make this soup with other vegetables according to your taste and season. So it is possible to shop regionally, enjoy healthy food and protect the environment!

You want to make the dish vegan? Simply replace the butter with the oil of your choice. You can replace the sour cream with alternative soy or vegetable-based products and sour it with a few squirts of lemon juice.

1 each contains
(Percentage of daily recommendation)
Calorie211 kcal(10 %)
Protein7 g(7 %)
Fat14 g(12 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage6.3 g(21 %)
Vitamin A1 mg(125 %)
Vitamin D0.2 μg(1 %)
Vitamin E1 mg(8 %)
Vitamin K60.1 μg(100 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.3 mg(28 %)
Vitamin B₆0.5 mg(36 %)
Folate106 μg(35 %)
Pantothenic acid1.4 mg(23 %)
Biotin10.8 μg(24 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C72 mg(76 %)
Potassium840 mg(21 %)
Calcium137 mg(14 %)
Magnesium57 mg(19 %)
Iron2 mg(13 %)
Iodine8 μg(4 %)
Zinc0.9 mg(11 %)
Saturated fatty acids8.5 g
Uric acid96 mg
Cholesterol35 mg
Complete sugar11 g


1 onion
2 garlic cloves
1 Red chili pepper
200 grams carrots
1 small zucchini
1 small Eggplant
250 grams Cauliflower
200 grams green Beans
2 Tbsps butter
freshly ground peppers
1 Tbsp finely chopped parsley (for garnish)
800 milliliters Vegetable broth
150 grams Sour cream
How healthy are the main ingredients?
CauliflowerCauliflowercarrotSour creamparsleyonion

Preparation steps


Peel onion and garlic and chop finely. Rinse chile pepper, cut in half lengthwise, remove seeds and finely chop. Peel carrots and rinse remaining vegetables and cut all vegetables into small bite-size pieces. Halve beans as needed.


Melt butter in a saucepan, add onion, garlic and chile pepper and saute until soft. Add remaining vegetables, sauté briefly, then add broth and season with salt and pepper. Bring to a boil, reduce heat and simmer for about 12 minutes. Simmer. Add sour cream, stir and season to taste. Serve in bowls garnished with parsley.