Flu-Season Savior

Vegetable Soup with Turkey

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Average: 5 (1 vote)
(1 vote)
Vegetable Soup with Turkey
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Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
401
calories
Calories

Healthy, because

Even smarter

Nutritional values

The rungs score with niacin and riboflavin. These are important for various metabolic processes, the renewal of the skin and for the eyes. The turkey meat is also rich in niacin. In addition, it supplies the body with proteins, which are especially needed in case of a cold.

If you like your sprout vegetable soup with turkey a little more colourful, then replace one of the yellow peppers with a red one, which by the way contains the most vitamin C and thus additionally strengthens the immune system. Click here for the best foods for colds.

1 serving contains
(Percentage of daily recommendation)
Calorie401 kcal(19 %)
Protein27.48 g(28 %)
Fat5.72 g(5 %)
Carbohydrates70.76 g(47 %)
Sugar added0 g(0 %)
Roughage10.37 g(35 %)
Vitamin A1,752.35 mg(219,044 %)
Vitamin D0.15 μg(1 %)
Vitamin E0.4 mg(3 %)
Vitamin B₁0.32 mg(32 %)
Vitamin B₂0.24 mg(22 %)
Niacin12.32 mg(103 %)
Vitamin B₆0.96 mg(69 %)
Folate74.86 μg(25 %)
Pantothenic acid0.72 mg(12 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C114.24 mg(120 %)
Potassium1,714.9 mg(43 %)
Calcium90.28 mg(9 %)
Magnesium80.31 mg(27 %)
Iron3.14 mg(21 %)
Iodine0.59 μg(0 %)
Zinc1.89 mg(24 %)
Saturated fatty acids3.04 g
Cholesterol51.45 mg

Ingredients

for
4
Ingredients
200 grams turkey breasts
1 ½ tablespoons butter
5 large carrots
8 medium potatoes
100 grams Alfalfa sprouts
100 grams Mung bean sprouts
1 liter Vegetable broth
2 yellow Bell pepper
salt
freshly ground pepper
1 teaspoon ground coriander
How healthy are the main ingredients?
carrotpotatosalt

Preparation steps

1.

Cut turkey breast into cubes. Peel carrot and cut into thick slices. Peel potatoes and cut into medium-sized pieces. Rinse bell peppers, cut in half, remove seeds and ribs and cut into long strips.

2.

Heat butter in a pot and fry turkey pieces on all sides until golden brown. Add carrots and potatoes and fry for 2 minutes while stirring. Add vegetable broth.

3.

Bring to a boil, add bell peppers and coriander, cover and gently simmer the soup for 30 minutes over medium heat. When vegetables are cooked, season with salt and pepper. Serve in bowls.