Vegetable soup

Light soup with seasonal vegetables.

Number of servings

3

Nutrients

For entire dish

Calories

229 kcal

Protein

7.7 g

Carbohydrates

51 g

Fat

0.8 g

Fiber

9.8 g

Per serving

Calories

76 kcal

Protein

2.6 g

Carbohydrates

17 g

Fat

0.3 g

Fiber

3.3 g

Vitamins

For entire dish

Some micronutrient totals include only ingredients with a recorded value.

A

866 mcg

C

128.6 mg

K

114.8 mcg

K⁺

850 mg

Ingredients

• Potato — 200 g
• Carrot — 100 g
• Broccoli — 100 g
• Still water — 800 g

Cooking instructions

1. Chop the potato, carrot, and broccoli.
2. Place the chopped vegetables in a pot with water.
3. Simmer for 25–30 minutes, until tender.
4. Serve hot.