Rice and Vegetable Soup with Lemon and Chervil

0
Average: 0 (0 votes)
(0 votes)
Rice and Vegetable Soup with Lemon and Chervil
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
146
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories146 kcal(7 %)
Protein7 g(7 %)
Fat3.7 g(3 %)
Carbohydrates20.3 g(14 %)

Ingredients

for
4
Ingredients
60 grams
250 grams
1
250 grams
1 liter
Vegetable broth (Instant powdered)
100 grams
1 bunch
2
Juice of 1 Lemons

Preparation steps

1.

Cook rice in salted water, according to package instructions. Peel and chop carrots and kohlrabi. Rinse, trim and divide cauliflower into florets. Bring vegetable broth to a boil in a large pot. Add vegetables and cook 15-20 minutes. In the last 5 minutes, add the peas.

2.

Rinse chervil, shake dry and finely chop. Mix chervil and rice into the broth with vegetables. Season to taste with salt and pepper. Whisk egg yolks with lemon juice and stir into the hot (but not boiling) soup. Serve immediately.