Low-Cal Vegan

Vegetable Soup

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Average: 5 (1 vote)
(1 vote)
Vegetable Soup
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
78
calories
Calories

Healthy, because

Even smarter

Nutritional values

The complex carbohydrates in the potatoes in the soup fill us up and helps lower blood pressure.

You can serve the vegetable soup as a starter for 6 people. 

1 serving contains
(Percentage of daily recommendation)
Calorie78 kcal(4 %)
Protein3.63 g(4 %)
Fat0.35 g(0 %)
Carbohydrates18.6 g(12 %)
Sugar added0 g(0 %)
Roughage3.06 g(10 %)
Vitamin A399.22 mg(49,903 %)
Vitamin D0 μg(0 %)
Vitamin E0.16 mg(1 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.11 mg(10 %)
Niacin1.52 mg(13 %)
Vitamin B₆0.27 mg(19 %)
Folate43.28 μg(14 %)
Pantothenic acid0.22 mg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C39.37 mg(41 %)
Potassium648.34 mg(16 %)
Calcium43.35 mg(4 %)
Magnesium34.18 mg(11 %)
Iron1.22 mg(8 %)
Zinc0.54 mg(7 %)
Saturated fatty acids0.09 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
8 ozs potatoes
2 small carrots
3 zucchini
1 cup water
2 cups Vegetable broth
½ bunch parsley
salt
peppers
How healthy are the main ingredients?
potatoparsleycarrotzucchinisalt

Preparation steps

1.

Peel, rinse and slice the potatoes. Rinse and slice the carrots. Rinse and slice the summer squash.

2.

Heat the oil in a pan and saute the vegetables for 5 minutes. Pour in the water and vegetable broth. Simmer over low heat for 12 minutes. Season with salt and pepper. Rinse the parsley and sprinkle on the soup. Serve hot.