Vegetable Soup
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
62
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 62 cal. | (3 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 31.5 μg | (53 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 326 mg | (8 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
lunch seasonal
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