Low-Cal Vegan
Vegetable Soup
(1 vote)
(1 vote)
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)
(Percentage of daily recommendation)
| Calorie | 78 cal. | (4 %) | ||
| Protein | 3.63 g | (4 %) | ||
| Fat | 0.35 g | (0 %) | ||
| Carbohydrates | 18.6 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.06 g | (10 %) |
more nutritional values
| Vitamin A | 399.22 mg | (49,903 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.16 mg | (1 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.11 mg | (10 %) | ||
| Niacin | 1.52 mg | (13 %) | ||
| Vitamin B₆ | 0.27 mg | (19 %) | ||
| Folate | 43.28 μg | (14 %) | ||
| Pantothenic acid | 0.22 mg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 39.37 mg | (41 %) | ||
| Potassium | 648.34 mg | (16 %) | ||
| Calcium | 43.35 mg | (4 %) | ||
| Magnesium | 34.18 mg | (11 %) | ||
| Iron | 1.22 mg | (8 %) | ||
| Zinc | 0.54 mg | (7 %) | ||
| Saturated fatty acids | 0.09 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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.
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