Vietnamese Style Vegetable Soup
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
77
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 77 cal. | (4 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 56 μg | (93 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 451 mg | (11 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 garlic cloves
- 1 pc ginger (5 cm)
- 1 chili pepper
- 1 tsp salt
- 1 onion
- 1 Tbsp vegetable oil
- 1 l vegetable stock
- 100 grams carrots
- 200 grams Cauliflower
- 100 grams green Beans
- freshly ground peppers
- 4 scallions
- 1 bunch cilantro
Preparation steps
1.
Peel garlic and ginger, chop roughly. Rinse and dry chile pepper, halve and remove seeds, cut into small pieces. Grind everything with 1 teaspoon of salt in a mortar. Peel onion and cut into strips.
2.
Heat 1 tablespoon of oil in a pan, sauté onion and spice paste for a few minutes. Add stock and bring to a boil. Peel carrots and cut into slices, divide cauliflower into florets, clean beans and cut diagonally into pieces.
3.
Add vegetables to the broth and simmer for 6-8 minutes. Season with salt and pepper. Rinse, dry and finely chop scallions. Rinse cilantro and pluck off leaves. Sprinkle scallions and cilantro over soup. Serve.
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