Directions:
- In a sauce pan cook the stock, onion, carrot, celery and rice for 35 minutes covered or until rice is soft.
- Place spinach, lettuce and parsley in saucepan. Cover with water and bring to a quick boil. Drain immediately, and add to soup. Season with parsley, salt, black pepper and cayenne pepper. Mix in blender until smooth. May be thinned with more broth. Refrigerate overnight.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 153.19 Kcal (641 kJ) | ||
| Calories from fat | 23.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.65g | 4% | |
|---|---|---|---|
| Cholesterol | 7.2mg | 2% | |
| Sodium | 383.46mg | 16% | |
| Potassium | 612.44mg | 13% | |
| Total Carbs | 23.52g | 8% | |
| Sugars | 7.13g | 29% | |
| Dietary Fiber | 2.27g | 9% | |
| Protein | 9.58g | 19% | |
| Vitamin C | 23.2mg | 39% | |
| Vitamin A | 2.2mg | 73% | |
| Iron | 74.9mg | 416% | |
| Calcium | 80.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 41.07 Kcal (172 kJ) | ||
| Calories from fat | 6.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.71g | 4% | |
|---|---|---|---|
| Cholesterol | 1.93mg | 2% | |
| Sodium | 102.8mg | 16% | |
| Potassium | 164.19mg | 13% | |
| Total Carbs | 6.3g | 8% | |
| Sugars | 1.91g | 29% | |
| Dietary Fiber | 0.61g | 9% | |
| Protein | 2.57g | 19% | |
| Vitamin C | 6.2mg | 39% | |
| Vitamin A | 0.6mg | 73% | |
| Iron | 20.1mg | 416% | |
| Calcium | 21.6mg | 8% | |
* 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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