Vegetable Soup with Saffron
(1 vote)
(1 vote)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
212
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 212 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 37.9 μg | (63 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,046 mg | (26 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 sm can Saffron (0.1 grams)
- 750 milliliters Vegetable broth
- 1 sm stalk Leeks
- 1 garlic clove
- 500 grams Pumpkin (such as Hokkaido)
- 500 grams predominantly waxy potatoes
- 2 Tbsps Canola oil
- 150 milliliters dry white wine
- 2 bay leaves
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
Preparation steps
1.
Stir saffron in 4-5 tablespoons broth in a bowl and set aside. Rinse leeks, trim and cut into rings. Peel garlic and chop finely. Rinse pumpkin and dice into 2-3 cm (approximately 1 inch) cubes. Peel potatoes and cut into thin slices. Heat oil in a large saucepan and sauté leeks with garlic until translucent. Add potatoes and pumpkin to the saucepan and add wine. Add broth, saffron mixture and bay leaf, simmer for 15-20 minutes and season with salt, pepper and nutmeg. Serve immediately in soup bowls.
