Vegetarian Paprika and Caraway Stew
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
257
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 257 cal. | (12 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.1 g | (47 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 39.1 μg | (65 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 140 mg | (147 %) | ||
| Potassium | 1,126 mg | (28 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion (peeled and finely chopped)
- 2 cloves garlic cloves (peeled and finely chopped)
- 5 ozs Celery root (peeled and finely chopped)
- 2 Tbsps olive oil
- ½ tsp Caraway
- 1 Tbsp tomato puree
- 1 Tbsp spicy, ground paprika
- ⅔ cup Red wine
- 2 ½ cups Vegetable broth
- 1 ¾ cups chopped Tomatoes (canned)
- 14 ozs canned Kidney beans (rinsed and drained)
- 2 red Bell pepper (rinsed, halved, deseeded, white membrane removed, finely chopped)
- 1 Red onion (peeled and finely chopped)
- cayenne pepper
- 4 Tbsps Sour cream
- Garnish
- parsley
Preparation steps
1.
Fry the onion, garlic and celery root in hot oil. Add the caraway, tomato puree and paprika and continue frying for a few minutes.
2.
Add the red wine and reduce slightly. Add the vegetable broth and tomatoes and simmer gently for 20 minutes, stirring occasionally.
3.
Push the soup through a sieve, return to the pan and bring to a boil.
4.
Add the beans, chopped peppers and chopped red onion and season to taste with salt and cayenne pepper.
5.
Rest for a few minutes to allow the flavours to mingle, ladle into bowls and serve with a dollop of sour cream garnished with parsley and a sprinkling of cayenne pepper.
