Vegetable Soup with Garlic Bread
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(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
547
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 547 cal. | (26 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.4 g | (38 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 109.6 μg | (183 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 152 μg | (51 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 1,272 mg | (32 %) | ||
| Calcium | 478 mg | (48 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 141 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 1 yellow onion
- ½ Lettuce
- 2 potatoes
- 3 carrots
- 3 Tomatoes
- 5 sheets Swiss chard
- 2 stalks Celery
- 200 grams Peas
- 5 Tbsps olive oil
- 2 liters Vegetable broth (from the jar)
- 1 bunch parsley
- 2 garlic cloves
- 6 slices white bread
- 100 grams grated Parmesan
Preparation steps
1.
Peel the onion and cut into thin rings. Rinse the lettuce and cut into strips. Peel and dice the potatoes. Rinse the chard, remove the stem and cut into strips. Rinse the celery and cut into thick rings. Rinse and slice the carrots. Blanch, rinse, peel and quarter the tomatoes.
2.
Rinse and finely chop the parsley.
Heat the olive oil, sauté the onions and then add all the vegetables. Sauté for 5 minutes and then pour in the vegetable broth. Cover and simmer for 1 hour over low heat.
Peel and halve the garlic cloves. Slice the bread and rub with the garlic. Cook under the broiler at 200ºC (approximately 400ºF) for 5 minutes.
Transfer the soup to bowls and serve with slices of garlic bread.
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