Directions:
- Chop all the stock vegetables - fairly small to allow the flavours to be released.
- Brown in oil first to strengthen the flavours.
- Add the wine, water, bay leaves and thyme.
- Bring to the boil and then simmer for 1 hour.
- Meanwhile, for the soup base, dice the soup vegetables and saute in olive oil until golden-brown.
- Strain the vegetable stock (discarding the stock vegies) into the soup base and add the brown rice and lentils.
- Simmer for 20 minutes.
- Add the corn and peas and simmer for 10 minutes.
- Before serving stir in the sherry vinegar and season to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 556.91 Kcal (2332 kJ) | ||
| Calories from fat | 139.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.46g | 24% | |
|---|---|---|---|
| Cholesterol | 14.2mg | 5% | |
| Sodium | 467.26mg | 19% | |
| Potassium | 1232.77mg | 26% | |
| Total Carbs | 78.46g | 26% | |
| Sugars | 16.46g | 66% | |
| Dietary Fiber | 19.5g | 78% | |
| Protein | 17.62g | 35% | |
| Vitamin C | 22.8mg | 38% | |
| Vitamin A | 1mg | 32% | |
| Iron | 4.6mg | 26% | |
| Calcium | 175.3mg | 18% | |
| Amount Per 100 g | |||
| Calories | 70.13 Kcal (294 kJ) | ||
| Calories from fat | 17.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.95g | 24% | |
|---|---|---|---|
| Cholesterol | 1.79mg | 5% | |
| Sodium | 58.84mg | 19% | |
| Potassium | 155.24mg | 26% | |
| Total Carbs | 9.88g | 26% | |
| Sugars | 2.07g | 66% | |
| Dietary Fiber | 2.46g | 78% | |
| Protein | 2.22g | 35% | |
| Vitamin C | 2.9mg | 38% | |
| Vitamin A | 0.1mg | 32% | |
| Iron | 0.6mg | 26% | |
| Calcium | 22.1mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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