Vegetable Noodle Soup
Healthy, because
Even smarter
Nutritional values
The carrots are full of fibre, one of which is pectin, which satiates us for a long time and is good for digestion. The plant pigment beta-carotene makes the carrots beautifully orange and gives us a fresh complexion. Zucchini is rich in minerals such as potassium and magnesium. These are important for metabolic processes and relaxed muscles and nerves.
With a noodle vegetable soup you can vary according to your own preference. Peas, beans, parsnip or broccoli are just as suitable for the soup. As the recipe is quick and easy to prepare, children can also help with cooking. If you want to give them an extra treat, use alphabet soup noodles.
(Percentage of daily recommendation)
| Calorie | 333 cal. | (16 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 13.8 μg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 443 mg | (11 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 40 grams butter
- 1 ½ liters Vegetable broth
- 2 carrots
- 250 grams soup noodles
- 200 grams Zucchini
- 1 Tbsp scallions
- salt
- freshly ground peppers
- Nutmeg
Preparation steps
Peel the onion and garlic, chop finely and sauté in a pan with the butter. Add the vegetable broth and bring to a boil.
Rinse and peel the carrots, cut into thin strips (julienne) and add to the broth. Add the noodles and simmer for 5 minutes.
Rinse the zucchini, cut into fine strips, and add to the soup. Simmer for another 4 minutes.
Season with salt, pepper and nutmeg, to taste. To serve, divide into bowls and sprinkle with chives.
