Vegetable Soup with Parmesan
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
202
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 202 cal. | (10 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 9 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 866 mg | (22 %) | ||
| Calcium | 193 mg | (19 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Peel potatoes, cut into slices and cook in a pot with vegetable broth for about 20 minutes.
2.
Blanch tomatoes, peel, quarter and core. Add tomatoes and olives to the pot 5 minutes before the end of potato cooking time. Add herbs, stir and season with salt and pepper. Serve in soup bowls sprinkled with Parmesan.
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