Vegetable Soup

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Vegetable Soup
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Health Score:
9,5 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
49
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie49 kcal(2 %)
Protein2 g(2 %)
Fat2 g(2 %)
Carbohydrates4 g(3 %)
Sugar added0 g(0 %)
Roughage2.2 g(7 %)
Vitamin A0.5 mg(63 %)
Vitamin D0 μg(0 %)
Vitamin E1.2 mg(10 %)
Vitamin K28.6 μg(48 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.1 mg(9 %)
Vitamin B₆0.2 mg(14 %)
Folate29 μg(10 %)
Pantothenic acid0.2 mg(3 %)
Biotin3.5 μg(8 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C47 mg(49 %)
Potassium286 mg(7 %)
Calcium31 mg(3 %)
Magnesium20 mg(7 %)
Iron1 mg(7 %)
Iodine3 μg(2 %)
Zinc0.3 mg(4 %)
Saturated fatty acids1.4 g
Uric acid26 mg
Cholesterol6 mg
Complete sugar4 g

Ingredients

for
2
Ingredients
50 grams carrots
50 grams green Bell pepper
1 tsp butter
150 grams zucchini
800 milliliters vegetable stock (from a jar)
1 Tbsp light soy sauce
salt
white peppers
1 Tbsp parsley (finely chopped)
How healthy are the main ingredients?
zucchinicarrotsoy sauceparsleysalt

Preparation steps

1.

Pel carrot and cut into small cubes. Rinse and dry bell pepper, remove seeds and ribs, dice finely. Rinse zucchini and cut into cubes.

2.

Heat butter in a saucepan and saute vegetables for a few minutes. Add broth and bring to a boil. Add soy sauce, and season with salt, simmer for 8 minutes on low heat. Season with salt and pepper to taste and add parsley. Pour into bowls and serve.