Vegetable Barley Soup
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
295
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 295 cal. | (14 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 56.3 μg | (94 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 720 mg | (18 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 109 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 carrots
- 1 onion
- 3 Tbsps vegetable oil
- 2 tsps Curry powder
- 1 l Vegetable broth
- 150 grams Pearl barley
- 1 bay leaf
- 1 stalk Leeks
- salt
- peppers
- 2 tsps chopped parsley
- 2 Tbsps Pumpkin seed
Preparation steps
1.
Peel and dice the carrots and onion. Heat the vegetable oil in a large pot and sauté the carrots and onion until golden brown. Add the curry powder and sauté briefly. Add the vegetable broth and barley, cover and simmer for 50-60 minutes.
2.
Rinse the leek, slice thinly and add to the soup during the last 10 minutes of cooking. Season with salt and pepper to taste. Ladle the soup into bowls, garnish with chopped parsley and pumpkin seeds and serve.
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