Vegetable Soup with Spelt
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
191
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 191 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 21.5 μg | (36 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 542 mg | (14 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion (chopped)
- 2 Tbsps butter
- 1 oz coarse Spelt
- 6 ozs Parsnips (grated)
- 6 ozs carrots (grated)
- 24 ozs Vegetable broth
- 6 ozs milk
- 3 ozs Whipped cream
- salt
- freshly ground peppers
- 2 Tbsps chopped parsley
- 2 Tbsps slivered almonds
Preparation steps
1.
Heat the butter in a saucepan and saute the onion until translucent. Add the spelt and cook briefly. Pour in the vegetable broth and milk. Add the vegetables and bring to a boil. Reduce to a simmer, cover and cook 10-15 minutes.
2.
Toast the almonds in a dry skillet until fragrant, set aside. Stir the cream into the soup and season with salt and pepper to taste. Garnish the soup with parsley and toasted almonds and serve hot.
