Spring Vegetable Soup with White Asparagus
(1 vote)
(1 vote)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
124
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 124 cal. | (6 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 34.4 μg | (57 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 530 mg | (13 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Peel the asparagus, cut off the woody ends and cut diagonally into 2-3 cm (approximately 1 inch) long pieces. Rinse, trim and halve the snow peas. Peel the kohlrabi and cut into strips, holding some of the green tops aside. Peel the carrots and cut diagonally into thin slices. Peel the shallot and finely chop.
2.
Sauté the prepared vegetables in hot oil in a pot. Pour in the broth and bring to a boil, reduce heat and simmer for about 15 minutes. Add a little more broth if needed during cooking.
3.
Finally, add the basil and season with salt and pepper.
4.
Transfer to soup bowls and serve sprinkled with Parmesan.
