Rice and Vegetable Soup
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
195
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 195 cal. | (9 %) | ||
| Protein | 5.51 g | (6 %) | ||
| Fat | 7.68 g | (7 %) | ||
| Carbohydrates | 30.46 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.25 g | (24 %) |
more nutritional values
| Vitamin A | 738.87 mg | (92,359 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.81 mg | (7 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.06 mg | (5 %) | ||
| Niacin | 1.07 mg | (9 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 49.64 μg | (17 %) | ||
| Pantothenic acid | 0.23 mg | (4 %) | ||
| Biotin | 4.64 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 84.12 mg | (89 %) | ||
| Potassium | 530.91 mg | (13 %) | ||
| Calcium | 72.06 mg | (7 %) | ||
| Magnesium | 31.43 mg | (10 %) | ||
| Iron | 1.34 mg | (9 %) | ||
| Iodine | 0.9 μg | (0 %) | ||
| Zinc | 0.23 mg | (3 %) | ||
| Saturated fatty acids | 0.96 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 carrots
- 1 large Kohlrabi
- 2 bunches scallions
- 2 Tbsps olive oil
- 5 Tbsps short grain rice
- 1 ⅕ liters Vegetable broth
- Curry powder
- salt
- peppers
- Nutmeg
- 2 Tbsps chopped parsley
Preparation steps
1.
Peel carrots and kohlrabi and finely dice. Rinse scallions and slice into rings.
2.
Heat the oil and cook the scallions and rice briefly until translucent. Add the broth and vegetables. Simmer for about 20 minutes.
3.
Add curry, salt, pepper and nutmeg to the soup and serve sprinkled with parsley.
