Vegetable Soup with Mung Bean Sprouts
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
106
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 106 cal. | (5 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 55.7 μg | (93 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 627 mg | (16 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 100 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 carrots
- ¼ Celery
- 1 stalk Leeks
- 1 Pepperoncini
- 1 green paprika
- 1 onion
- 1 garlic clove
- 1 Tbsp Curry
- 2 Tbsps olive oil
- 1 l Vegetable broth
- 12 Tbsps Mung bean sprouts
- salt (and pepper)
Preparation steps
1.
Peel onion and garlic and chop finely. Sauté onion and garlic in a pan in olive oil along with the curry. Pour in vegetable stock and bring to a boil. Peel carrots and celery and rinse. Rinse, trim and seed peperoncini and bell pepper.
2.
Rinse and trim leek. Cut all the vegetables into thin strips (julienne). Pour everything (except for the sprouts) into the boiling broth, bring to a boil and simmer about 4 minutes. Remove the pot from the stove and add sprouts. Season with salt and pepper and serve.
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