Vegetable Stew
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
285
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 285 cal. | (14 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 54.2 μg | (90 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 944 mg | (24 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ½ liters Vegetable broth
- 150 grams Frozen pea
- 2 carrots
- 250 grams Leeks
- 2 tsps vegetable oil
- 500 grams potatoes
- salt
- freshly ground pepper
- 50 grams Bacon (in slices)
Preparation steps
1.
Peel potatoes and dice. Rinse and chop carrots and leeks. Sauté together in hot oil in a pot. Pour in broth and simmer about 10-15 minutes. Add the peas and simmer another 5 minutes. Season with salt and pepper.
2.
Cut the bacon into thin strips and fry in a nonstick skillet over low heat until crisp. Drain on paper towels.
3.
Pour soup in
