Vegetable Stew with Bacon
Vegetable stew with bacon - Warm flavors!
Healthy, because
Even smarter
Nutritional values
For health-conscious connoisseurs, cauliflower is a real hit: the cabbage not only has a high vitamin C content, but also so-called glucosinolates, which are responsible for the typical cabbage aroma. These aroma substances protect our cells from free radicals, which can cause illness and premature ageing.
This way the vegetable soup is on the table even faster: if you want to save yourself the trouble of cleaning, cutting and washing the cauliflower, reach for frozen florets. The vegetables are processed freshly harvested and vitamin-preserving.
(Percentage of daily recommendation)
| Calorie | 266 cal. | (13 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 56.8 μg | (95 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 109 mg | (115 %) | ||
| Potassium | 1,260 mg | (32 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 184 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 2 carrots
- 18 ozs waxy potatoes
- 2 stalks Celery
- 18 ozs Cauliflower
- 2 Tbsps sunflower oil
- 7 ozs Smoked bacon
- 1 bay leaf
- salt
- freshly ground peppers
- ½ tsp dried marjoram
Preparation steps
Peel onion, garlic, carrots and potatoes. Dice onion and garlic finely, cut carrots and potatoes into small cubes. Rinse and slice celery. Rinse cauliflwer and cut into small florets.
Heat oil in a pan and saute onion and garlic until translucent. Add carrots, celery and cauliflower and saute briefly. Add about 1 liter (approximately 4 cups) of water, potatoes, bacon and bay leaf, season with salt and pepper and bring to a boil. Simmer for about 20 minutes on low heat, adding more water if necessary.
Remove bacon from the pan and cut into small cubes, return to the pan. Add marjoram, season to taste and serve.
