Rice Soup with Yogurt and Mint
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
190
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 190 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 2.4 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 192 mg | (5 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 2 diced onions
- 2 Tbsps olive oil
- 100 grams Brown rice
- 1 ⅕ liters Vegetable broth
- 2 sprigs mint
- 2 Tbsps Whole wheat flour
- 300 grams Yogurt (0.1% fat)
- 2 Tbsps butter
- salt
- freshly ground peppers
- garnish
- 50 grams Yogurt (0.1% fat) (for garnish)
- mint (for garnish)
Preparation steps
1.
Heat the oil in a pot. Add the onion and rice, and cook until translucent. Stir in the broth and simmer over low heat until the rice is tender, about 34-40 minutes.
2.
Rinse the mint, pluck the leaves and cut into thin strips. In a bowl, whisk the flour with 1 cup of cold water. Stir the mint and flour mixuter into the broth mixture. Simmer, while stirring, until creamy, about 3 minutes.
3.
For serving: Remove the rice soup from the heat and stir in the yogurt. Season with salt and pepper to taste. Divide the soup between bowls. Serve each bowl garnished with 1 tablespoon of yogurt and mint leaves.
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