Vegetable Soup with Croutons

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Vegetable Soup with Croutons
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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
253
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie253 cal.(12 %)
Protein10 g(10 %)
Fat13 g(11 %)
Carbohydrates24 g(16 %)
Sugar added0 g(0 %)
Roughage8.8 g(29 %)
Vitamin A1.1 mg(138 %)
Vitamin D0 μg(0 %)
Vitamin E4.3 mg(36 %)
Vitamin K80.3 μg(134 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.8 mg(32 %)
Vitamin B₆0.7 mg(50 %)
Folate152 μg(51 %)
Pantothenic acid2 mg(33 %)
Biotin11.9 μg(26 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C194 mg(204 %)
Potassium884 mg(22 %)
Calcium186 mg(19 %)
Magnesium57 mg(19 %)
Iron1.8 mg(12 %)
Iodine11 μg(6 %)
Zinc1.2 mg(15 %)
Saturated fatty acids2.8 g
Uric acid115 mg
Cholesterol4 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
2 carrots
2 orange Bell pepper
400 grams Cauliflower
2 stalks Celery
4 Tbsps olive oil
1 l Vegetable broth
200 grams white Beans (canned)
salt
peppers
2 slices white bread
Ingredients
freshly cut Basil
freshly grated Parmesan
How healthy are the main ingredients?
CauliflowerCauliflowerCelerywhite breadolive oilcarrot

Preparation steps

1.

Peel and slice the carrots. Rinse the peppers, halve and cut into pieces. Rinse and drain the cauliflower. Rinse and slice the celery.

2.

Saute the prepared vegetables in 2 tablespoons of hot oil for 2-3 minutes. Pour in the broth and bring to a boil. Rinse the beans and add to the soup. Simmer for about 10 minutes. Season with salt and pepper.

3.

Dice the bread and briefly fry in the remaining oil, until golden brown.

4.

Serve the soup with the croutons and garnished with basil and parmesan.