Vegetable Soup

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Vegetable Soup
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Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
259
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie259 cal.(12 %)
Protein11 g(11 %)
Fat12 g(10 %)
Carbohydrates27 g(18 %)
Sugar added0 g(0 %)
Roughage8 g(27 %)
Vitamin A0.2 mg(25 %)
Vitamin D1 μg(5 %)
Vitamin E2.8 mg(23 %)
Vitamin K100.6 μg(168 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin6.5 mg(54 %)
Vitamin B₆0.6 mg(43 %)
Folate170 μg(57 %)
Pantothenic acid2.5 mg(42 %)
Biotin16.1 μg(36 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C109 mg(115 %)
Potassium999 mg(25 %)
Calcium112 mg(11 %)
Magnesium58 mg(19 %)
Iron2.6 mg(17 %)
Iodine19 μg(10 %)
Zinc1.1 mg(14 %)
Saturated fatty acids1.8 g
Uric acid141 mg
Cholesterol0 mg
Complete sugar9 g

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)
How healthy are the main ingredients?
CauliflowerCauliflowerTomatoLeekonionolive oil

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.