Vietnamese Style Vegetable Soup

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Vietnamese Style Vegetable Soup
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
77
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie77 cal.(4 %)
Protein3 g(3 %)
Fat3 g(3 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage3.8 g(13 %)
Vitamin A0.5 mg(63 %)
Vitamin D0 μg(0 %)
Vitamin E2 mg(17 %)
Vitamin K56 μg(93 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.7 mg(14 %)
Vitamin B₆0.3 mg(21 %)
Folate59 μg(20 %)
Pantothenic acid0.8 mg(13 %)
Biotin4.8 μg(11 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C55 mg(58 %)
Potassium451 mg(11 %)
Calcium89 mg(9 %)
Magnesium29 mg(10 %)
Iron1.1 mg(7 %)
Iodine4 μg(2 %)
Zinc0.7 mg(9 %)
Saturated fatty acids0.4 g
Uric acid53 mg
Cholesterol0 mg
Complete sugar6 g

Ingredients

for
4
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
How healthy are the main ingredients?
CauliflowerCauliflowercarrotgingergarlic clovesalt

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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