Vegetable and Herb Stew
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
148
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 148 cal. | (7 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 26.1 μg | (44 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 1,062 mg | (27 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 ½ cups vegetable stock
- 18 ozs waxy potatoes (peeled and diced)
- 2 red peppers (diced)
- 1 onion (diced)
- 2 Zucchini (sliced)
- 4 Tomatoes (peeled and chopped)
- 2 cups sliced Mushrooms
- 2 Tbsps fresh Fresh herbs (e. g. thyme, oregano, parsley, chopped)
Preparation steps
1.
Bring the stock to the boil and add the potatoes.
2.
After 10 minutes add the peppers and the onion.
3.
After a further 10 minutes add the courgette, tomatoes and mushrooms. Simmer for 5-10 minutes. Finally add the herbs and season with salt and ground black pepper.
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