Lemon Soup with Rice
Lemon soup with rice - A must for soup fans!
Healthy, because
Even smarter
Nutritional values
Lemons increase the pH level in the body and thus bring the acid-base balance into equilibrium.
The soup can also be enjoyed vegan in no time: Simply replace the sour cream with the same amount of soy cream.
(Percentage of daily recommendation)
| Calorie | 254 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 1.6 μg | (3 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 479 mg | (12 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 3 ½ ozs parboiled rice
- 1 shallot
- 1 garlic clove
- 1 Tbsp olive oil
- 36 ozs Vegetable broth
- 2 organic lemons
- 7 ozs Sour cream
- salt
- peppers
- Nutmeg
- Red pepper flakes
- 1 sm handful Cress
Preparation steps
Rinse rice and drain. Peel and chop the shallot and garlic.
Heat oil in a pot. Sauté shallot until translucent. Stir in rice and sauté briefly, then add broth. Bring everything to the boil and cook the rice over low heat for 25 minutes.
Meanwhile, rinse lemons in hot water, rub dry, grate zest from 1 lemon, peel thin strips from the other and chop finely. Halve both lemons, squeeze out juice and mix with sour cream in a bowl.
Stir about 6 ounces of the hot soup into the sour cream mixture in a thin stream. Slowly pour it back into the soup pot while stirring.
Stir in grated lemon zest and half of the chopped lemon zest. Season the soup with salt, pepper, freshly grated nutmeg and 1 pinch of chili flakes and divide into deep plates. Cut cress from the bed. Garnish soup with remaining lemon zest and the cress and some pepper.
