Rice and Vegetable Soup with Lemon and Chervil

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Rice and Vegetable Soup with Lemon and Chervil
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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 Long grain rice
salt
250 grams carrots
1 Kohlrabi
250 grams Cauliflower
1 liter Vegetable broth (Instant powdered)
100 grams peas
1 bunch Chervil
peppers
2 egg yolks
Juice of 1 lemons
How healthy are the main ingredients?
carrotCauliflowerCauliflowerLong grain ricesaltKohlrabi

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.