Summer Vegetable Soup

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Summer Vegetable Soup
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Health Score:
9,5 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
197
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie197 kcal(9 %)
Protein8 g(8 %)
Fat11 g(9 %)
Carbohydrates17 g(11 %)
Sugar added0 g(0 %)
Roughage5.9 g(20 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2 mg(17 %)
Vitamin K41.9 μg(70 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.7 mg(39 %)
Vitamin B₆0.3 mg(21 %)
Folate120 μg(40 %)
Pantothenic acid0.8 mg(13 %)
Biotin8.5 μg(19 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C65 mg(68 %)
Potassium586 mg(15 %)
Calcium121 mg(12 %)
Magnesium67 mg(22 %)
Iron2.7 mg(18 %)
Iodine7 μg(4 %)
Zinc1.3 mg(16 %)
Saturated fatty acids1.9 g
Uric acid114 mg
Cholesterol2 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
200 grams zucchini
200 grams Kohlrabi
150 grams green Beans
100 grams Snow peas
150 grams green Peas
100 grams Pearl onion
2 Tbsps olive oil
1 l Broth
2 Tbsps Basil pesto
How healthy are the main ingredients?
zucchiniKohlrabiSnow peaolive oil

Preparation steps

1.

Rinse and pat dry all vegetables, peel if necessary. Cut zucchini into slices, kohlrabi into bite-sized pieces and beans into 2 cm (approximately 3/4 inch) pieces.

2.

Heat 2 tablespoons of oil in a saucepan and saute vegetables briefly. Add broth and simmer for 10-15 minutes on medium heat. Stir, season to taste with salt and pepper and pour into bowls. Top with pesto and serve with white bread.