Fitness Friendly Delicacy

Vegetable Soup with Shrimp

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Vegetable Soup with Shrimp
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Health Score:
10,0 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
76
calories
Calories

Healthy, because

Even smarter

Nutritional values

The mushrooms score points with vegetable iron for healthy blood formation. They also contain vitamins C and D, which are good for our nervous system and bones. Asparagus is rich in folic acid, which promotes cell renewal and blood formation.

If it is not asparagus season, you can also use black salsify in the winter months. Alternatively, other vegetables taste delicious in soup with shrimps. How about cauliflower or peas, for example.

1 serving contains
(Percentage of daily recommendation)
Calorie76 kcal(4 %)
Protein11 g(11 %)
Fat1 g(1 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage2.4 g(8 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.5 μg(3 %)
Vitamin E3.5 mg(29 %)
Vitamin K44.7 μg(75 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin4.5 mg(38 %)
Vitamin B₆0.2 mg(14 %)
Folate86 μg(29 %)
Pantothenic acid0.9 mg(15 %)
Biotin4.7 μg(10 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C21 mg(22 %)
Potassium407 mg(10 %)
Calcium92 mg(9 %)
Magnesium52 mg(17 %)
Iron1.1 mg(7 %)
Iodine52 μg(26 %)
Zinc1.6 mg(20 %)
Saturated fatty acids0.2 g
Uric acid109 mg
Cholesterol68 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
250 grams white Asparagus
80 grams carrots
50 grams Celery
30 grams scallions
50 grams fresh shiitake mushrooms
1 l Vegetable broth
4 Tbsps soy sauce
1 Tbsp Fish sauce
1 Kaffir lime leaf
salt
peppers
200 grams boiled, peeled Shrimp tail
½ bunch cilantro
How healthy are the main ingredients?
carrotCeleryshiitake mushroomsoy saucesalt

Preparation steps

1.

Rinse and peel the asparagus and cut off the woody ends. Cut diagonally into 3 cm (approximately 1 inch) long pieces.

2.

Peel and trim the carrot and celery and slice. Rinse and trim the scallions and cut into thin rings. Trim the mushrooms and cut into halves or quarters depending on size.

3.

Heat the vegetable broth in a saucepan and season with soy sauce and fish sauce. Add the asparagus, carrots, and celery and simmer for 10 minutes. Add the scallions, mushrooms, and lime leaf and simmer for another 5 minutes. Season with salt and pepper. Add the shrimp and heat through. Pour the soup into warmed bowls and serve garnished with fresh cilantro leaves.