Vegetable Soup with Rice and Lemon

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Vegetable Soup with Rice and Lemon

Vegetable Soup with Rice and Lemon - The citrus gives this dish a delicious fresh kick.

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Health Score:
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
340
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie340 kcal(16 %)
Protein22 g(22 %)
Fat2 g(2 %)
Carbohydrates56 g(37 %)
Sugar added1 g(4 %)
Roughage4.3 g(14 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1 mg(8 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin13.8 mg(115 %)
Vitamin B₆0.6 mg(43 %)
Folate77 μg(26 %)
Pantothenic acid1.4 mg(23 %)
Biotin4.7 μg(10 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C30 mg(32 %)
Potassium697 mg(17 %)
Calcium77 mg(8 %)
Magnesium117 mg(39 %)
Iron2.4 mg(16 %)
Iodine5 μg(3 %)
Zinc3.4 mg(43 %)
Saturated fatty acids0.4 g
Uric acid162 mg
Cholesterol37 mg

Ingredients

for
4
Ingredients
150 grams Wild rice
salt
750 milliliters Vegetable broth
2 Tbsps cornstarch (30 grams)
500 milliliters Pear juice
2 lemons
1 small red Peperoncino
1 pc fresh ginger (30 grams)
1 Star anise
1 stalk Celery
50 grams Green beans
100 grams Baby corn cob (from a jar, drained)
50 grams Snow peas
1 bunch Thai basil
2 Chicken breasts (about 120 grams)
How healthy are the main ingredients?
CeleryGreen beansSnow peagingersaltlemon

Preparation steps

1.

Cook rice in boiling salted water according to package instructions. Then drain, rinse and set aside.

2.

When the rice is cooked, boil broth in a pot. Stir together cornstarch with pear juice, then add to broth and bring to a boil, stirring occasionally.

3.

Meanwhile, rinse lemons in hot water and pat dry. Cut 1 lemon crosswise into slices and set aside.  Cut the second lemon in half, squeeze juice and cut into large pieces.

4.

Rinse peperoncini and cut into rings. Peel the ginger and cut into thin slices.

5.

Add the lemon juice, ginger, peperoncini and star anise to the broth and simmer for about 10 minutes.

6.

Rinse celery and cut into slices. Rinse green beans, and cut into large pieces. Cut corn in half lengthwise. Rinse and trim snow peas. Rinse the basil, shake dry, pluck leaves and finely chop.

7.

Pour broth through a fine sieve into a bowl.  Return the liquid to the pot.

8.

Place celery, green beans, corn and snow peas into the pot for the broth and simmer for 5-8 minutes, until the beans are tender.

9.

Meanwhile, rinse chicken under cold water, pat dry and cut into fine strips. Add to soup, bring to a boil, then simmer for 10 minutes over low heat.  

10.

Before serving, add rice, basil and lemon slices to soup and heat 1-2 minutes.

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