Vegetable soup - web medicine

Ingredients to prepare the vegetable soup 3 medium -sized grains of chopped leeks “just the white”. Two roots with medium -sized are peeled and cut into circles. Two cups of potatoes cut into cubes. Two cups of fresh and sliced ​​green beans. Two fruit wheat. 4 cups peeled and tomatoes cut. 1/4 cup of fresh parsley leaves. 4 tablespoons of olive oil. 2 tablespoons of finely chopped garlic. 2 liters of chicken sauce. Salt hangs. 1/2 a teaspoon of black pepper. Hang on two lemon juice. Steps to prepare the vegetable soup, heat the olive oil in a large saucepan on medium heat, and if the oil is heated, add leeks and garlic and a pinch of salt until it softened for 7 to 8 minutes. Add carrots, potatoes and green beans to the pot and stir for 4 to 5 minutes until the vegetables are mixed together. Add chicken sauce while slightly increasing the temperature to spread heat. Once cooked, add the carrots, wheat and black pepper and leave on low heat, while covering the pot to cover the vegetables about (25-30) minutes. After the vegetables are ripe, increase the temperature and add the parsley and lemon juice, “some people prefer to eat a tomato sauce instead of lemon and parsley, and then serve it immediately. Nutrition notes, vegetable soup is rich in the basic nutrients the body needs daily. It contributes to weight loss and maintaining a healthy weight as it contains fiber that increases a sense of saturation. It is recommended to use vegetable oil and stay away from ghee and butter. It is advised to stay away from canned soup as it contains high levels of sodium and fat. Some vegetables are recommended to condense soup instead of using the cream. Eating a vegetable soup regularly can also increase the levels of leptin hormone in the blood, which is a hormone that regulates the storage of fat in the body. Vegetable soup and diabetics. Vegetables contribute to the control of the blood sugar as it is low carbohydrates and a low sugar indicator. Vegetables are a rich source of protein and fiber that can control the levels of sugar and cholesterol in the blood. Vegetable soup and heart patients with antioxidants in vegetables contribute to reducing the risk of cardiovascular disease. It is advised not to increase table salt so as not to increase sodium in the blood and a problem with pressure. Vegetable soup and pregnant women This soup is ideal for you during pregnancy and helps you feel longer. Light soup and provided with many vitamins and minerals needed for your body and to grow your fetus. It contains the energy that provides you with energy. It contains antioxidants that are very important to strengthen your immunity. The calories and nutritional values ​​of the vegetable soup per share are 2847 calories, protein 341 grams, total fat 94.8 grams per toer, carbohydrates 167.8 grams, food fiber, 23.4 grams of sodium 1098 milligrams, cholesterol 862 milligrams, 4433 Milligframs, 380 Milligfram, 23 Milligfram, 380 Milligram, 23, 233, 233, 380 Milligram, 23, 233, 233, 380 Milligram, 23, 233, 233, Milligram. 72.5 grams