Vegetable Soup
Healthy, because
Even smarter
Nutritional values
Savoy cabbage contains plenty of chlorophyll, which is a booster for our overall health. It promotes blood formation, compensates for magnesium deficiency and supports wound healing. The potatoes in vegetable soup not only fill us up, but also help to reduce insulin resistance in the blood through so-called resistant starch, i.e. it can improve our blood sugar levels.
Serve fresh bread with the vegetable soup. Would you like to bake it yourself? No problem, here you will find great bread recipes, which taste ideal with the vegetable soup. If children eat with you, cut the vegetables into smaller, bite-sized pieces.
(Percentage of daily recommendation)
| Calorie | 247 cal. | (12 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.3 g | (31 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 61.2 μg | (102 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 109 mg | (115 %) | ||
| Potassium | 1,303 mg | (33 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 131 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Ingredients
Preparation steps
Rinse the leaves from the cabbage half, then cut into pieces. Rinse leek and cut into 4 pieces. Peel carrot and cut into thick slices. Peel garlic. Peel the potatoes and quarter them lengthwise. Peel the onions and cut into wedges.
Put all vegetables along with garlic and ginger in a large saucepan and pour enough water to completely cover the vegetables. Add 1 tablespoon herb salt and bring to a boil. Cover and cook over medium heat until the potatoes are soft, for 15-20 minutes. Remove from heat and season with 3 tablespoons olive oil, the parsley, salt and pepper. Serve with crusty fresh bread.
