Vegetable Soup
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
259
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 259 cal. | (12 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 100.6 μg | (168 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 170 μg | (57 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 109 mg | (115 %) | ||
| Potassium | 999 mg | (25 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 141 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams onions
- 200 grams Leeks
- 200 grams button Mushroom
- 400 grams Cauliflower
- 350 grams Tomatoes
- 2 garlic cloves
- 4 Tbsps olive oil
- 21 tsps ground paprika (sweet)
- 1 l Vegetable broth
- salt
- cayenne pepper
- 8 slices Baguette
- 3 Tbsps lemon juice
- 4 Tbsps parsley (chopped)
Preparation steps
1.
Peel onion and cut lengthwise into slices. Rinse leeks, trim and cut crosswise into thin rings. Trim mushrooms and halve or quarter. Rinse cauliflower, trim and divide into florets. Rinse tomatoes, quarter, core and roughly chop. Peel garlic and chop finely.
2.
Heat olive oil in a pan, add vegetables (except tomatoes) and garlic and sauté while stirring. Add vegetable stock and season with paprika, salt and cayenne pepper. Simmer for 8 minutes. Add tomatoes before the end of the cooking time.
3.
Toast baguette slices on both sides in a dry skillet for 2-3 minutes.
4.
Season vegetable soup with lemon juice. Serve soup immediately in bowls garnished with toasted bread and parsley.
