Vegetable Soup
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
313
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 313 cal. | (15 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
more nutritional values
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 88.1 μg | (147 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 892 mg | (22 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
