Vegetables for Soup
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
171
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 171 cal. | (8 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.5 g | (58 %) |
more nutritional values
| Vitamin A | 3.5 mg | (438 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 256.6 μg | (428 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 179 μg | (60 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 125 mg | (132 %) | ||
| Potassium | 1,859 mg | (46 %) | ||
| Calcium | 262 mg | (26 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 112 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 24 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 1 bunch parsley
- 1 bunch Chives
- 2 scallions
- 2 carrots
- 3 garlic cloves
- 100 grams Celery root
- 1 pc fresh Horseradish (3cm)
- 250 salt
Preparation steps
1.
Rinse the herbs and shake dry. Cut the chives into rolls. Pluck the parsley from the stalks and chop. Peel the garlic and finely chop. Rinse the scallions and chop finely.
2.
Peel the carrots and the celery and cut into small cubes. Grate the horseradish. Combine all the ingredients except the salt in a bowl. Arrange the salt and vegetables in layers in small jars or tubes. Use as needed to season soup.
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