Vegetable Soup
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
278
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 278 cal. | (13 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.9 g | (40 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 238.3 μg | (397 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 259 μg | (86 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 205 mg | (216 %) | ||
| Potassium | 1,318 mg | (33 %) | ||
| Calcium | 320 mg | (32 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 230 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 stalk Leeks
- 1 carrot
- 100 grams Peas (fresh or frozen)
- 100 grams green Beans
- 300 grams Broccoli
- ½ head Cauliflower
- 2 Beefsteak tomato
- 2 yellow paprika
- ½ bunch Basil (leaves)
- 1 l Vegetable broth
- salt
- freshly ground peppers
- 1 Tbsp butter
- 3 Tbsps olive oil
- 50 grams freshly grated Parmesan
Preparation steps
1.
Trim the leeks, halve and rinse under running water. Rinse the carrot and slice both the leek and carrot. Rinse the green beans and cut into bite-sized pieces. Cut the cauliflower and broccoli into florets and rinse. Blanch the tomatoes in hot water, peel, remove the seeds and dice. Halve, seed and chop the peppers.
2.
Melt the butter in a large saucepan, add the vegetables and saute briefly. Deglaze with the broth and simmer over low heat about 30 minutes. Season with salt and pepper and stir in the basil. Drizzle the olive oil over the soup and serve sprinkled with Parmesan cheese.
