Vegetable Soup

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Vegetable Soup
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Health Score:
9,8 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
176
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie176 kcal(8 %)
Protein7 g(7 %)
Fat8 g(7 %)
Carbohydrates18 g(12 %)
Sugar added0 g(0 %)
Roughage8.2 g(27 %)
Vitamin A1.5 mg(188 %)
Vitamin D0 μg(0 %)
Vitamin E4.9 mg(41 %)
Vitamin K98.3 μg(164 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.3 mg(27 %)
Niacin5 mg(42 %)
Vitamin B₆0.4 mg(29 %)
Folate257 μg(86 %)
Pantothenic acid1.6 mg(27 %)
Biotin9.7 μg(22 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C57 mg(60 %)
Potassium832 mg(21 %)
Calcium143 mg(14 %)
Magnesium58 mg(19 %)
Iron2.8 mg(19 %)
Iodine17 μg(9 %)
Zinc1.8 mg(23 %)
Saturated fatty acids1.2 g
Uric acid95 mg
Cholesterol0 mg
Complete sugar12 g

Ingredients

for
4
Ingredients
300 grams carrots
1 bunch scallions
3 Tbsps olive oil
150 grams Frozen pea
700 grams green Asparagus
salt
freshly ground peppers
1 l Vegetable broth
1 Tbsp freshly chopped mint
How healthy are the main ingredients?
carrotolive oilmintsalt

Preparation steps

1.

Peel carrots and cut into slices. Rinse and dry scallions, cut into thin rings. Heat olive oil in a saucepan and saute carrots and scallions. Rinse asparagus, peel bottom third of stalks and trim ends. Cut asparagus into about 1.5 cm (approximately 0.5 inch) long pieces. Add to the pan.

2.

Add peas to the pan and saute briefly. Add vegetable stock and bring to a boil. Reduce heat and simmer, covered,  on low heat for about 20 minutes. Season with salt and pepper, to taste. Add mint at the very end of cooking. Pour into bowls and serve.