Vegetable Soup

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Vegetable Soup
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
113
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie113 cal.(5 %)
Protein3.49 g(4 %)
Fat4.58 g(4 %)
Carbohydrates16.94 g(11 %)
Sugar added0 g(0 %)
Roughage3.29 g(11 %)
Vitamin A91.22 mg(11,403 %)
Vitamin D0 μg(0 %)
Vitamin E1.24 mg(10 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.07 mg(6 %)
Niacin1.71 mg(14 %)
Vitamin B₆0.31 mg(22 %)
Folate35.89 μg(12 %)
Pantothenic acid0.35 mg(6 %)
Biotin3.77 μg(8 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C88.83 mg(94 %)
Potassium435.28 mg(11 %)
Calcium32.97 mg(3 %)
Magnesium30.7 mg(10 %)
Iron1.11 mg(7 %)
Iodine1.34 μg(1 %)
Zinc0.44 mg(6 %)
Saturated fatty acids0.62 g
Cholesterol3.96 mg

Ingredients

for
4
Ingredients
1 onion
3 garlic cloves
1 green Bell pepper (about 150 grams)
1 red Bell pepper (about 150 grams)
2 Tomatoes
1 Tbsp vegetable oil
1 sm can Corn (about 340 grams)
1 dried chili pepper
1 tsp Cumin
salt
¾ l Chicken broth (cooked)
1 Tbsp Ketchup
1 Tbsp chopped, fresh Coriander
How healthy are the main ingredients?
CornKetchuponiongarlic cloveTomatoCumin

Preparation steps

1.

Peel and finely chop the onion and garlic. Rinse, quarter, remove the seeds and finely chop the peppers. Blanch the tomatoes in boiling water. Rinse, peel and coarsely chop the tomatoes.

2.

Heat the oil in a pan. Saute the onions and garlic, constantly stirring. Add the diced peppers and tomatoes. Saute briefly.

3.

Add the corn, cumin and chile to the vegetables. Season with salt. Pour in the chicken broth and simmer for about 15 minutes.

4.

Season to taste with tomato ketchup and salt. Add the cilantro and serve.