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Summer Vegetable Soup
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 45 mins
Calories:
202
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 202 cal. | (10 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 41.9 μg | (70 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 596 mg | (15 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
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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.
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