Vegetable Soup with Croutons

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Vegetable Soup with Croutons
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Health Score:
7,6 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
282
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie282 kcal(13 %)
Protein9.13 g(9 %)
Fat14.92 g(13 %)
Carbohydrates32.15 g(21 %)
Sugar added0 g(0 %)
Roughage5.46 g(18 %)
Vitamin A721.51 mg(90,189 %)
Vitamin D0 μg(0 %)
Vitamin E0.35 mg(3 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.17 mg(15 %)
Niacin2.57 mg(21 %)
Vitamin B₆0.38 mg(27 %)
Folate86.25 μg(29 %)
Pantothenic acid0.88 mg(15 %)
Biotin0.17 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C140.02 mg(147 %)
Potassium474.39 mg(12 %)
Calcium93.21 mg(9 %)
Magnesium31.48 mg(10 %)
Iron2.19 mg(15 %)
Iodine1.47 μg(1 %)
Zinc0.85 mg(11 %)
Saturated fatty acids2.05 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
2
2
400 grams
2 stalks
4 tablespoons
1 liter
200 grams
white Beans (canned)
2 slices
Ingredients
freshly cut Basil
freshly grated Parmesan

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.