Vegetarian Rice Soup

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Vegetarian Rice Soup
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
343
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie343 kcal(16 %)
Protein18.59 g(19 %)
Fat1.9 g(2 %)
Carbohydrates66.63 g(44 %)
Sugar added0 g(0 %)
Roughage13.46 g(45 %)
Vitamin A360.16 mg(45,020 %)
Vitamin D0 μg(0 %)
Vitamin E2.35 mg(20 %)
Vitamin B₁0.52 mg(52 %)
Vitamin B₂0.26 mg(24 %)
Niacin7.35 mg(61 %)
Vitamin B₆0.59 mg(42 %)
Folate186.36 μg(62 %)
Pantothenic acid0.98 mg(16 %)
Biotin9.88 μg(22 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C50.08 mg(53 %)
Potassium1,365.42 mg(34 %)
Calcium160.79 mg(16 %)
Magnesium142.59 mg(48 %)
Iron6.07 mg(40 %)
Iodine1.82 μg(1 %)
Zinc2.77 mg(35 %)
Saturated fatty acids0.43 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
1 Leek
1.333 cups frozen peas
1 large, white onion
6 large tomatoes
1 zucchini
2 sticks Celery
2 cups canned White bean (drained)
Savoy cabbage
1 ½ cups Long grain rice
olive oil
3 ½ cups Beef stock
Parmigiano Reggiano (finely grated)
1 handful fresh Basil
3 tablespoons finely chopped parsley
How healthy are the main ingredients?
LeekoniontomatozucchiniCelerySavoy cabbage
Preparation

Kitchen utensils

1 Aluminum foil, 1 Cutting board, 1 Small knife, 1 Fork, 1 Bowl, 1 Large knife, 1 Measuring cups, 1 Small pot, 1 Teaspoon, 1 große Bowl, 1 Potato masher, 1 Tablespoon, 1 Wooden spoon, 1 Baking sheet

Preparation steps

1.
Peel and finely chop the onion. Wash the tomatoes, drop into boiling water for a few seconds, then halve, deseed and dice roughly. Wash the courgette and cut into small pieces. Wash and slice the celery. Trim and wash the leek and cut into rings. Remove the hard core from the savoy cabbage and roughly chop the leaves.
2.
Heat 4 tbsp oil in a large pan and sweat the onion and celery until translucent. Add the courgette and savoy cabbage and sweat briefly, then stir in the tomatoes. Cook for a further 2-3 minutes, then add the stock and bring to the boil. Reduce the heat and cook gently for about 10 minutes. Add the leek and peas and cook gently for a further 5-6 minutes. Drain the beans. Cook the rice according to the package instructions.
3.
Add the beans and rice to the soup and season to taste with salt and plenty of pepper. Remove the pan from the heat and stir in the basil, parsley and 1 tbsp cold oil. Ladle the soup into deep plates, sprinkle with freshly grated Parmesan and serve immediately.
4.
Fresh, crusty white bread goes very well with this soup.