Directions:
- Sauté onion and garlic in 1 tablespoon hot oil in a large Dutch oven 2 minutes or until tender. Add carrot and squash; saute 5 minutes or until tender. Add broth; bring to a boil. Reduce heat, and simmer 20 minutes. Stir in rice. Remove from heat; cool slightly.
- Cut bread slices into 1-inch triangles, and brush lightly with remaining 1 tablespoon oil. Arrange triangles on a baking sheet.
- Bake at 350° for 10 minutes or until lightly toasted.
- Process vegetable mixture in batches in a blender until smooth, stopping once to scrape down sides; return to Dutch oven. Stir in milk, and simmer until thoroughly heated. Stir in rind, salt, and pepper.
- Dip 1 point of each bread triangle in soup, and coat with chopped parsley. Serve croutons on top of soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1145.23 Kcal (4795 kJ) | ||
| Calories from fat | 180.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20g | 31% | |
|---|---|---|---|
| Cholesterol | 3.71mg | 1% | |
| Sodium | 2192.25mg | 91% | |
| Potassium | 1776.17mg | 38% | |
| Total Carbs | 202.73g | 68% | |
| Sugars | 32.49g | 130% | |
| Dietary Fiber | 15.87g | 63% | |
| Protein | 42.03g | 84% | |
| Vitamin C | 47.9mg | 80% | |
| Vitamin A | 3mg | 99% | |
| Iron | 11.5mg | 64% | |
| Calcium | 641.8mg | 64% | |
| Amount Per 100 g | |||
| Calories | 126.96 Kcal (532 kJ) | ||
| Calories from fat | 19.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.22g | 31% | |
|---|---|---|---|
| Cholesterol | 0.41mg | 1% | |
| Sodium | 243.04mg | 91% | |
| Potassium | 196.91mg | 38% | |
| Total Carbs | 22.47g | 68% | |
| Sugars | 3.6g | 130% | |
| Dietary Fiber | 1.76g | 63% | |
| Protein | 4.66g | 84% | |
| Vitamin C | 5.3mg | 80% | |
| Vitamin A | 0.3mg | 99% | |
| Iron | 1.3mg | 64% | |
| Calcium | 71.2mg | 64% | |
* 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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