Summer Green Vegetable Soup
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Calories:
191
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 191 cal. | (9 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 80 μg | (133 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 216 μg | (72 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 583 mg | (15 %) | ||
| Calcium | 226 mg | (23 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 4 scallions (rinsed; trimmed and chopped coarsely)
- 3 cloves garlic cloves (peeled and minced)
- 1 small Zucchini (rinsed; trimmed and coarsely chopped)
- 2 cups fresh Asparagus (rinsed; trimmed and roughly chopped)
- 1 ½ cups frozen peas
- 4 cups vegetable stock
- ½ cup mint (finely chopped)
- salt (to taste)
- peppers (to taste)
- 0.333 cup crumbled Blue cheese (to garnish)
- 4 sprigs fresh parsley (to garnish)
Preparation steps
1.
Heat the olive oil in large saucepan and sauté onions and garlic, stirring occasionally until translucent, about 5 minutes. Add zucchini and asparagus to the onion and garlic mixture; cook for 3 minutes until vegetables begin to soften. Add peas and stock and bring to a boil. Simmer until peas are tender, about 8 to 10 minutes.
2.
Add mint leaves to the soup mixture. Use an immersion blender or hand blender and puree until smooth mixture is completely smooth.
3.
Season soup to taste with salt and pepper. To serve, divide among serving bowls and top with crumbled feta cheese and parsley. Serve hot or cold.
