Veggie Broth Bowls
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
127
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 127 cal. | (6 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 26.6 μg | (44 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 540 mg | (14 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 Tbsp olive oil
- 1 onion (finely chopped)
- 1 clove garlic cloves (crushed)
- 2 Tbsps tomato puree
- 3 ½ cups vegetable stock
- 11 ozs waxy potatoes (chopped)
- 14 ozs Savoy cabbage (chopped)
- ½ cup Red lentils
- 1 Tbsp chopped Dill
- salt
- freshly ground peppers
Preparation steps
1.
Heat the oil in a large pan and cook the onion and garlic until softened, but not browned.
2.
Add the tomato puree and stock, stirring. Add the potatoes, cabbage and lentils and bring to a boil. Simmer for 15-20 minutes until the vegetables and lentils are tender.
3.
Stir in the dill and season with salt and pepper. Serve immediately.
