Vegetable Soup with Millet
(1 vote)
(1 vote)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
174
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 174 cal. | (8 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 112.5 μg | (188 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 426 mg | (11 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 100 grams Millet
- 1 onion
- 2 Tbsps sunflower oil
- 1 l Vegetable broth
- 1 stalk Leeks
- 250 grams Green cabbage
- salt
- freshly ground peppers
- 1 Tbsp chopped parsley
Preparation steps
1.
Rinse millet in a sieve under running water and drain. Peel onion and chop finely. Heat oil in a saucepan and saute onions until soft, add millet and brown, then add broth, bring to a boil, cover and simmer for about 15 minutes over low heat.
2.
Rinse leek, trim and cut white and light green portions into about 1 cm (approximately 1/2 inch) thick pieces. Rinse cabbage, remove outer leaves, remove stalks and cut into strips. Add prepared vegetables to the saucepan, simmer for another 15-20 minutes and season with salt and pepper and serve sprinkled with parsley.
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