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Vegetable Soup
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Preparation:
35 min.
Preparation
Calories:
204
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 204 cal. | (10 %) | ||
Protein | 10 g | (10 %) | ||
Fat | 9 g | (8 %) | ||
Carbohydrates | 20 g | (13 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 5.8 g | (19 %) |
more nutritional values
Vitamin A | 0.6 mg | (75 %) | ||
Vitamin D | 0.1 μg | (1 %) | ||
Vitamin E | 1.7 mg | (14 %) | ||
Vitamin K | 62.4 μg | (104 %) | ||
Vitamin B₁ | 0.2 mg | (20 %) | ||
Vitamin B₂ | 0.2 mg | (18 %) | ||
Niacin | 4.3 mg | (36 %) | ||
Vitamin B₆ | 0.6 mg | (43 %) | ||
Folate | 127 μg | (42 %) | ||
Pantothenic acid | 1.3 mg | (22 %) | ||
Biotin | 11.7 μg | (26 %) | ||
Vitamin B₁₂ | 0.2 μg | (7 %) | ||
Vitamin C | 51 mg | (54 %) | ||
Potassium | 905 mg | (23 %) | ||
Calcium | 273 mg | (27 %) | ||
Magnesium | 67 mg | (22 %) | ||
Iron | 2.3 mg | (15 %) | ||
Iodine | 20 μg | (10 %) | ||
Zinc | 1.7 mg | (21 %) | ||
Saturated fatty acids | 3.4 g | |||
Uric acid | 86 mg | |||
Cholesterol | 10 mg | |||
Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
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Preparation steps
1.
Rinse, peel and dice the potatoes. Rinse the beans and drain well.
2.
Thaw the frozen vegetables and place in a saucepan. Add the potatoes, beans, bay leaf and broth. Season with salt and pepper. Bring to a boil and cover.
3.
Simmer for 15-20 minutes.
4.
Blanch the tomatoes, peel, quarter, remove the seeds and cut into small cubes. For the last 2 minutes of simmering, add the diced tomatoes. Season with salt and pepper.
5.
Serve the soup with a little pesto and grated parmesan.
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