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Griet's vegetable soup

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.58

$0.58 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 fall,winter,vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan soup
spoonacular Score:83%

Spoonacular Score: 83%

 

Griet's vegetable soup could be just the gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe you've been looking for. This recipe serves 6. This soup has 169 calories, 5g of protein, and 7g of fat per serving. For 58 cents per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately approximately 45 minutes. 1 person were impressed by this recipe. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up cabbage, vegetable oil, turnip root, and a few other things to make it today. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 83%. This score is amazing. If you like this recipe, you might also like recipes such as vegetable soup , how to make mix vegetable soup, Tuscan White Bean Soup with Broccoli Rabe – a Completely Different Twist on Vegetable Soup, and Dieting with Vegetable Soup and a Soup Google Hang Out with Emeril.

Ingredients

Servings:
1 small sized head
1 small sized head red cabbage
red cabbage
1 small
1 small onion
onion
1 stick
1 stick leeks
leeks
1
1  carrot
carrot
1 small
1 small turnip
turnip
3 small
3 small potatoes
potatoes
some
some salt
salt
some
some black bell pepper
black bell pepper
3 Tbsps
3 Tbsps vegetable oil
vegetable oil
500 ml
500 ml water
water
1 small sized head red cabbage
1 small sized head
red cabbage
1 small onion
1 small
onion
1 stick leeks
1 stick
leeks
1  carrot
1
carrot
1 small turnip
1 small
turnip
3 small potatoes
3 small
potatoes
some salt
some
salt
some black bell pepper
some
black bell pepper
3 Tbsps vegetable oil
3 Tbsps
vegetable oil
500 ml water
500 ml
water

Equipment

sauce pan
sauce pan
frying pan
frying pan
sauce pan
sauce pan
frying pan
frying pan


Instructions

Chop the vegetables. In a large saucepan, cook the onion and leeks in olive oil, over moderate heat. When the onions are softened, add the rest of the vegetables and stir well, so that they are coated with oil. Cover the pan and cook for about 5 minute. Add the water and the spices, and cook for 20 minutes, stirring occasionally. Your Griets soup is ready!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.58
Ingredient
1 small sized head red cabbage
1 small onion
1 carrot
1 small turnip
3 smalls potatoes
some black bell pepper
3 tablespoons vegetable oil
Price
$1.85
$0.15
$0.11
$0.13
$0.68
$0.37
$0.17
$3.46

Tips

Health Tips

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

Green Tips

  • Good news: cabbage is not only cheap, it is also one of the "clean fifteen" so you do not have to spend extra to buy it organic, unless you really want to.

Disclaimer

Nutritional Information

Quickview
184k Calories
4g Protein
7g Total Fat
28g Carbs
54% Health Score
Limit These
Calories
184k
9%

Fat
7g
11%

  Saturated Fat
5g
36%

Carbohydrates
28g
10%

  Sugar
7g
9%

Cholesterol
0.0mg
0%

Sodium
94mg
4%

Get Enough Of These
Protein
4g
8%

Vitamin C
115mg
141%

Vitamin A
3652IU
73%

Vitamin K
58µg
56%

Vitamin B6
0.62mg
31%

Manganese
0.53mg
26%

Fiber
5g
23%

Potassium
793mg
23%

Folate
50µg
13%

Vitamin B1
0.18mg
12%

Magnesium
47mg
12%

Iron
1mg
11%

Phosphorus
103mg
10%

Vitamin B3
1mg
9%

Vitamin B2
0.15mg
9%

Calcium
85mg
9%

Copper
0.15mg
7%

Vitamin B5
0.56mg
6%

Vitamin E
0.7mg
5%

Zinc
0.67mg
4%

Selenium
1µg
2%

covered percent of daily need

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