Vegetable Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 122 cal. | (6 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 84.6 μg | (141 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 934 mg | (23 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 500 grams Celery root
- 500 grams carrots
- 1 garlic clove
- 200 grams Green cabbage
- 3 onions
- 2 Tbsps sesame oil
- 2 tsps Tomato paste
- 2 tsps black peppercorns
- 1 bunch scallions (or spring onions)
- 400 grams Tomatoes
- 200 grams button Mushroom (small)
- 1 pc ginger (the size of a small onion)
- salt
- 4 Tbsps soy sauce
- 2 Tbsps sugar
- juice of lemons
- 1 bunch Chives
Preparation steps
Peel celery root and carrot and coarsely chop. Remove outer leaves of cabbage, rinse, remove core and chop. Peel garlic and chop.
Cut unpeeled onion in half and fry cut-side down in a dry skillet. Then remove from the skillet.
Heat sesame oil in a pot and sauté prepared vegetables with tomato paste. Then deglaze the pot with about 3 liters (approximately 100 ounces) of water, add onion halves and peppercorns to the pot, mix and simmer for approximately 1 hour.
Rinse scallions and cut into pieces. Blanch tomatoes, peel, cut in half and remove seeds. Cut tomatoes into fine columns. Brush mushrooms with a dry cloth, cut mushrooms into halves or quarters depending on size. Peel ginger and cut into very thin strips.
Pour broth through a sieve into another pot.
Add scallions, tomatoes, mushrooms and ginger to the pot, simmer gently and season with salt, soy sauce, lemon juice and sugar. Serve in soup bowls garnished with chives.
