Spring Vegetable Soup

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Spring Vegetable Soup
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Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
2 h. 10 min.
Preparation
Calories:
192
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie192 kcal(9 %)
Protein3 g(3 %)
Fat17 g(15 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage3.3 g(11 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.3 μg(2 %)
Vitamin E2.4 mg(20 %)
Vitamin K16.1 μg(27 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.8 mg(15 %)
Vitamin B₆0.3 mg(21 %)
Folate84 μg(28 %)
Pantothenic acid0.8 mg(13 %)
Biotin10.4 μg(23 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C49 mg(52 %)
Potassium608 mg(15 %)
Calcium38 mg(4 %)
Magnesium29 mg(10 %)
Iron0.9 mg(6 %)
Iodine3 μg(2 %)
Zinc0.3 mg(4 %)
Saturated fatty acids10.5 g
Uric acid28 mg
Cholesterol44 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
500 grams Veal bone
1 ½ liters water
1 kilogram Vegetables mixed (cabbage, beans, peas, carrots, asparagus, cauliflower, kohlrabi, etc.)
4 Tbsps butter
50 milliliters Whipped cream
salt
peppers
Fresh herbs for garnish (to taste)
How healthy are the main ingredients?
Whipped creamsalt

Preparation steps

1.

Rinse veal bones and boil in a pot with 1.5 liters (approximately 51 ounces) of water and 1 tablespoon of salt for about 1.5 hours.

2.

Rinse vegetables. Remove peas from pods.

3.

Peel the asparagus and cut into slices. Peel carrots and kohlrabi and dice. Rinse beans, trim and cut into 3 cm (approximately 1 inch) long pieces. Rinse cabbage, remove outer leaves and cut into strips. Divide broccoli into small florets.

4.

Melt butter in a large saucepan and saute vegetables briefly.

5.

Pour veal bone broth through a sieve and everything for about 30 minutes. Arrange vegetables in warmed deep plates, pour soup broth over vegetables and season with salt, pepper and cream. Serve immediately.