Rice and Vegetable Soup

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Rice and Vegetable Soup
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Health Score:
8,9 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
195
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie195 kcal(9 %)
Protein5.51 g(6 %)
Fat7.68 g(7 %)
Carbohydrates30.46 g(20 %)
Sugar added0 g(0 %)
Roughage7.25 g(24 %)
Vitamin A738.87 mg(92,359 %)
Vitamin D0 μg(0 %)
Vitamin E0.81 mg(7 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.06 mg(5 %)
Niacin1.07 mg(9 %)
Vitamin B₆0.2 mg(14 %)
Folate49.64 μg(17 %)
Pantothenic acid0.23 mg(4 %)
Biotin4.64 μg(10 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C84.12 mg(89 %)
Potassium530.91 mg(13 %)
Calcium72.06 mg(7 %)
Magnesium31.43 mg(10 %)
Iron1.34 mg(9 %)
Iodine0.9 μg(0 %)
Zinc0.23 mg(3 %)
Saturated fatty acids0.96 g
Cholesterol0 mg

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
How healthy are the main ingredients?
olive oilparsleycarrotKohlrabisaltNutmeg

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.