Lemon-Rice Soup
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
305
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 305 cal. | (15 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 8.2 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 422 mg | (11 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 fresh lemons
- 200 grams Rice
- 1 onion
- 2 Parsnips
- 1 Tbsp butter
- 800 milliliters Vegetable broth
- 60 grams cream cheese
- salt
- 1 pinch sugar
- 1 Tbsp freshly chopped parsley
Preparation steps
1.
Rinse lemons in hot water, wipe dry and grate lemon zest. Squeeze out juice of both lemons. Add half of lemon juice to 400 ml (approximately 1 3/4 cup) of water and bring to a boil. Rinse rice, add to lemon water, cover and simmer for about 25 minutes.
2.
Peel and chop onion and parsnips. Heat butter in a pan and sauté onion and parsnips for about 1-2 minutes until onion is translucent. Deglaze pan with broth and simmer for about 15 minutes on low heat. Strain through a sieve into another pot, add rice and heat until warmed through. Remove from heat, stir in remaining lemon juice, lemon zest and cream cheese. Season with salt and sugar to taste. Serve sprinkled with parsley.
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