February 21, 2024

Vegetable soup with rice – Trends Vrends

A plate full of health! The vitamins A and K in asparagus and parsley help the body make the most of vitamin D, while the beta-carotene and vitamin C in beans reduce the risk of cancer.

At the same time, they protect eye health and improve vision, while the phytocomponents of mushrooms strengthen the immune system and control red blood cell activity.

Preparation: 15 minutes

Cook: 40 minutes

Servings: 8th

materials

6 spring onions, white part only, sliced

4 whole mushrooms, sliced

1 small carrot, chopped

1 small celery stalk, thinly sliced

1 garlic clove, chopped

2 tablespoons olive oil

6 cups chicken or vegetable broth

1 medium sized tomato

1/3 cup white rice

1 small yellow squash, sliced

1 small pumpkin, sliced

1/2 medium red or yellow bell pepper

1/2 cup fresh green beans

250 grams of asparagus

3 tablespoons chopped fresh parsley

1 tablespoon chopped fresh basil or dill

1/2 teaspoon salt

1/4 teaspoon black pepper

instructions

In a large saucepan over medium heat, heat the olive oil. Add the onions, carrots, and celery and sauté, stirring frequently, until the vegetables are tender, about 5 minutes

Wash and dice the tomato. Add broth, rice and tomato to saucepan and bring to a boil. Reduce the heat, cover the rice and cook until the rice is tender, about 15 to 20 minutes

Cut the peppers into thin strips and the asparagus into three pieces

Add the pumpkin, zucchini, peppers and asparagus to the pot

Add salt and pepper and cook the vegetables uncovered for about 7 to 10 minutes

Stir in the parsley and basil

nutritional information

Calories: 101

proteins: 6g

Carbohydrates: 12g

Fat: 4g

Saturated: 1g

Inez: 2g

Sugar: 2g

Salt: 263 mg