Rice and Vegetable Soup with Lemon and Chervil
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
169
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 169 cal. | (8 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 37.9 μg | (63 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 99 mg | (104 %) | ||
| Potassium | 756 mg | (19 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 60 grams Long grain rice
- salt
- 250 grams carrots
- 1 Kohlrabi
- 250 grams Cauliflower
- 1 l Vegetable broth (Instant powdered)
- 100 grams peas
- 1 bunch Chervil
- peppers
- 2 egg yolks
- 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.
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