Vegetable Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 246 cal. | (12 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 15.9 g | (53 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 169.2 μg | (282 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 201 μg | (67 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 24.4 μg | (54 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 88 mg | (93 %) | ||
| Potassium | 1,877 mg | (47 %) | ||
| Calcium | 223 mg | (22 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 142 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 32 g |
Ingredients
- Ingredients
- 500 grams Celery root
- 500 grams carrots
- 1 garlic clove
- 200 grams Green cabbage
- 3 onions
- 2 Tbsps sesame oil
- 2 tsps Tomato paste
- 2 tsps black peppercorns
- 1 bunch scallions
- 400 grams Tomatoes
- 200 grams button Mushroom (small)
- 1 pc ginger (The size of a small onion)
- salt
- 4 Tbsps soy sauce
- 2 Tbsps sugar
- 1 lemon (juiced)
- 1 bunch Chives
Preparation steps
Peel celery root and carrot and coarsely chop. Remove stalk and the outer leaves of the cabbage, rinse and chop. Peel and chop the garlic.
Halve the unpeeled onion and fry with the cut side down in a dry pan, then remove.
Add sesame oil to the pan and sauté the prepared vegetables with the tomato paste, stirring constantly. When the tomato paste begins to brown, deglaze with about 3 liters (approximately 12 1/2 cups) of water and add the onion halves and peppercorns. Simmer for about 1 hour.
Rinse the scallions and cut into pieces. Peel tomatoes and remove seeds. Cut tomatoes into thin strips. Clean mushrooms with a dry cloth or brush and, depending on the size, quarter or halve. Peel ginger and cut into very thin strips.
Pour broth through a sieve into another pot.
Add scallions, tomatoes, mushrooms and ginger to the broth and simmer briefly. Season with the salt, soy sauce, lemon juice and sugar. Garnish with the chives.
