Vegetable Spelt Soup

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Vegetable Spelt Soup

Vegetable Spelt Soup - Hearty, satisfying vegetable soup.

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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 7 h.
Ready in
Calories:
375
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie375 cal.(18 %)
Protein17 g(17 %)
Fat10 g(9 %)
Carbohydrates53 g(35 %)
Sugar added0 g(0 %)
Roughage10.2 g(34 %)
Vitamin A0.7 mg(88 %)
Vitamin D0.1 μg(1 %)
Vitamin E4.4 mg(37 %)
Vitamin K16.8 μg(28 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin7.7 mg(64 %)
Vitamin B₆0.5 mg(36 %)
Folate96 μg(32 %)
Pantothenic acid1.6 mg(27 %)
Biotin12.7 μg(28 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C34 mg(36 %)
Potassium812 mg(20 %)
Calcium203 mg(20 %)
Magnesium108 mg(36 %)
Iron3.2 mg(21 %)
Iodine15 μg(8 %)
Zinc3 mg(38 %)
Saturated fatty acids3.1 g
Uric acid107 mg
Cholesterol9 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
200 grams Spelt
1 l Vegetable broth
1 small carrot (80 g)
3 onions (140 g)
1 stalk Celery
600 grams Tomatoes
4 slices Italian white bread
salt
peppers
1 pc Parmesan (40 g)
How healthy are the main ingredients?
Tomatowhite breadCeleryParmesancarrotonion

Preparation steps

1.

Rinse spelt in cold water and drain. Place spelt and broth in a saucepan and let soak for at least 6 hours.

2.

After soaking, heat spelt and broth to boiling and cook for about 10 minutes. Reduce heat and continue to simmer.

3.

Peel and slice carrots. Peel onions and chop finely. Rinse celery and chop finely. Rinse and halve tomatoes, remove seeds and cut flesh into strips.

4.

Stir vegetables into spelt and broth. Simmer over low heat for 40 minutes. Add more broth if necessary.

5.

Before serving, stir soup and season with salt and pepper. Spoon soup into bowls and top each serving with grated Parmesan cheese. Serve with toasted bread.