Dairy-Free Toddler Food (10+ months)

Vegetable and Spelt Soup

4.333335
Average: 4.3 (6 votes)
(6 votes)
Vegetable and Spelt Soup
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 52 min.
Ready in
Calories:
254
calories
Calories

Healthy, because

Even smarter

Nutritional values

The green spelt meal in the soup is real nerve food, because it contains plenty of vitamins of the B group. These are important for normal nerve function. In addition, the iron content of 4 milligrams per 100 grams is relatively high for a vegetable food. Our body needs the iron for blood formation and healthy oxygen transport.

Not only the little ones like such a delicious soup. Season the soup a little stronger for yourself and add some grated Parmesan cheese to the green spelt vegetable soup.

1 serving contains
(Percentage of daily recommendation)
Calorie254 cal.(12 %)
Protein7.45 g(8 %)
Fat8.4 g(7 %)
Carbohydrates41.32 g(28 %)
Sugar added0 g(0 %)
Roughage5.45 g(18 %)
Vitamin A689.46 mg(86,183 %)
Vitamin D0 μg(0 %)
Vitamin E1.31 mg(11 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.02 mg(2 %)
Niacin0.21 mg(2 %)
Vitamin B₆0.07 mg(5 %)
Folate14.28 μg(5 %)
Pantothenic acid0.08 mg(1 %)
Biotin1.4 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C7.5 mg(8 %)
Potassium90.76 mg(2 %)
Calcium25.91 mg(3 %)
Magnesium6.41 mg(2 %)
Iron1.86 mg(12 %)
Iodine0.75 μg(0 %)
Zinc0.08 mg(1 %)
Saturated fatty acids0.54 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
2 small carrots
1 stalk Celery
¼ stalk Leeks
1 onion
2 Tbsps Canola oil
160 grams Whole spelt seeds
1 l Vegetable broth
salt
freshly ground peppers
Nutmeg (freshly grated)
1 Tbsp scallions (for garnish)
How healthy are the main ingredients?
LeekCelerycarrotonionsaltNutmeg

Preparation steps

1.

Rinse all vegetables, trim as needed, peel as needed and cut all into very small cubes. Peel onion and also finely dice. Heat oil in a saucepan.

2.

Add cracked spelt and prepared vegetables to the saucepan, fry briefly and then add broth. Cover and simmer over medium heat for 25-30 minutes, stirring occasionally.

3.

Season with salt, pepper and nutmeg. Spread in preheated soup bowls and serve garnished with chopped chives.

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