Summer Vegetable Stew
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
153
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 153 cal. | (7 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 25.8 μg | (43 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 790 mg | (20 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 large onion
- 1 garlic clove
- 150 grams green Beans
- 150 grams Kohlrabi
- 1 carrot
- 200 grams waxy potatoes
- 2 Tbsps vegetable oil
- 2 Tbsps lemon juice
- 2 Tbsps Tomato paste
- 600 milliliters Vegetable broth
- 300 grams Diced tomatoes (canned)
- salt
- freshly ground peppers
- sugar
- 1 generous pinch Cumin
- 1 pinch cayenne pepper
Preparation steps
1.
Peel onion and cut into slices or strips. Peel garlic and chop finely. Rinse beans and cut large beans into pieces. Peel carrot, potatoes and kohlrabi and cut into bite-sized pieces.
2.
Heat oil in a saucepan and saute onion and garlic until soft. Add the rest of vegetables and saute briefly. Add lemon juice and tomato paste and cook briefly. Add broth and canned tomatoes and simmer for about 20 minutes on medium heat. Season with salt and pepper.
3.
Season with sugar, cayenne and cumin powder. Place into preheated bowls and serve.
