Vegetable Soup with Vermicelli

Anar TokgözKok

Ingredienser

• Onion, finely chopped
  0.5 cup
• Mushrooms, finely chopped
  0.5 cup
• Carrots, finely chopped
  1.5 cup
• Zucchini, finely chopped
  2 cup
• Potatoes, finely chopped
  1.5 cup
• Majs
  0.8 cup
• Vermicelli
  0.3 cup
• Vegetable oil, for frying the vermicelli
  0.5 tablespoon
• Vegetable oil, for the soup
  1.5 tablespoon
• Boiling water
  6 cup
• Chicken broth cube
  2 cube
• Syv krydderier
  0
• Kanel
  0
• Salt and pepper
  0
• Chopped parsley for garnish
  0

Trin

1. 1

   In a suitable pot, add one and a half tablespoons of oil and sauté the onion until it softens, then add the mushrooms and carrots and sauté for five minutes over medium heat. Next, add the zucchini and potatoes and sauté for another five minutes. Add the boiling water, corn, broth cubes, salt, pepper, and spices, and let the mixture boil.

   Nødvendigt udstyr:

   Kedel

   10 min
2. 2

   While it is boiling, place the vermicelli with half a tablespoon of oil in a small frying pan and fry it, then pour it into the soup pot.

   Nødvendigt udstyr:

   Stegepande

   5 min
3. 3

   Cover the pot and let it simmer over medium to low heat until the vegetables are cooked.

   10 min
4. 4

   When serving, garnish with parsley.

   1 min

Ernæringsfakta

Ingrediensers næringsindhold (pr. 100g)

Majspr. 100g

Energi86 kcal

Protein3.2 g

Total fedt1.2 g

Kulhydrat19 g

Kostfibre2.7 g

Sukkerarter i alt6.3 g

Vermicellipr. 100g

Energi371 kcal

Protein13 g

Total fedt1.5 g

Kulhydrat75 g

Kostfibre3 g

Sukkerarter i alt0.5 g

Syv krydderierpr. 100g

Energi350 kcal

Protein10 g

Total fedt5 g

Kulhydrat60 g

Kostfibre25 g

Kanelpr. 100g

Energi247 kcal

Protein4 g

Total fedt1.2 g

Kulhydrat81 g

Kostfibre53 g

Sukkerarter i alt2.2 g

* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.

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