Vegetable Soup with Noodles
Healthy, because
Even smarter
Nutritional values
Such a colourful vegetable soup is full of healthy ingredients: mustard oils from the spring onions and kohlrabi strengthen our immune system, beta-carotene from the carrots is useful for our eyes and proteins from the peas make strong muscles.
Especially for children who are very picky and prefer to eat only pasta every day, cooking together can help them to try out vegetables and new foods. The children are proud of the home-made soup and also try healthy vegetables and the beloved noodles are also included. If you would like to know more about the topic, read Should you cook with children? and children into the kitchen.
(Percentage of daily recommendation)
| Calorie | 254 cal. | (12 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 25 μg | (42 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 719 mg | (18 %) | ||
| Calcium | 224 mg | (22 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 150 grams Kohlrabi
- 1 bunch scallions (white parts)
- 3 sprigs thyme
- 600 milliliters Vegetable broth
- 1 small Zucchini
- 2 carrots
- 80 grams Peas (frozen)
- salt
- 80 grams cooked ham (finely diced)
- 100 grams cooked, small Pasta
- 4 sm slices toasted Baguette
- 3 tsps Ricotta cheese
- 2 Tbsps grated Parmesan
Preparation steps
Peel kohlrabi and chop. Rinse and dry scallions, cut into thin rings. Rinse thyme and shake dry. Combine kohlrabi, scallions and thyme with broth and simmer for 10 minutes.
Rinse and dry zucchini, cut into cubes or slices. Peel and finely chop carrots. Add vegetables and peas to the broth and simmer for another 8 minutes. Remove thyme and season soup with salt.
Add ham and pasta into the soup and heat through. Pour soup into bowls and top with baguette slices, sprinkle with ricotta and Parmesan. Serve.
