Vegetable Soup

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Vegetable Soup
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
313
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie313 cal.(15 %)
Protein8 g(8 %)
Fat17 g(15 %)
Carbohydrates32 g(21 %)
Sugar added0 g(0 %)
Roughage9.5 g(32 %)
Vitamin A2 mg(250 %)
Vitamin D0 μg(0 %)
Vitamin E8.5 mg(71 %)
Vitamin K88.1 μg(147 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.7 mg(31 %)
Vitamin B₆0.5 mg(36 %)
Folate128 μg(43 %)
Pantothenic acid0.9 mg(15 %)
Biotin7.8 μg(17 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C39 mg(41 %)
Potassium892 mg(22 %)
Calcium131 mg(13 %)
Magnesium54 mg(18 %)
Iron2 mg(13 %)
Iodine16 μg(8 %)
Zinc1.2 mg(15 %)
Saturated fatty acids2.1 g
Uric acid93 mg
Cholesterol0 mg
Complete sugar14 g

Ingredients

for
6
Ingredients
2 bunches Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as onion or celery)
1 onion
3 jars Beef stock (about 400 ml)
2 carrots
salt
50 grams Frozen pea
100 grams Broccoli (frozen)
2 Tbsps Madeira Wine
12 slices Baguette
1 garlic clove
2 Tbsps scallions
How healthy are the main ingredients?
Broccolionioncarrotsaltgarlic clove

Preparation steps

1.

Rinse soup vegetables. Peel onion. Finely dice all vegetables and combine with stock. Simmer,covered, for about 20 minutes. Strain broth.

2.

Cut peeled carrots into thin slices and blanch in boiling salted water until al dente, rinse with cold water.

3.

Thaw broccoli and peas. Add  broccoli, peas and carrots to the broth. Add Madeira and heat through. Toast baguette slices and rub with peeled garlic halves. Pour soup into bowls, sprinkle wtih chives and serve accompanied by toasted bread.