Semolina and Veggie Soup Recipe

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Semolina and Veggie Soup
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Ingredients
8
Count
Nutrition
209
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Bring the water and chicken bouillons to a boil in a large stockpot.
  2. Add leeks and carrot and cook for 10 minutes.
  3. Sprinkle semolina while constantly stirring and cook for one minute.
  4. Finally add butternut squash and cook on low heat for 30 minutes.
  5. Serve on 4 individual bowls; add cubed cheese on the center of each bowl and sprinkle with parsley.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 209.08 Kcal (875 kJ)
Calories from fat 82.67 Kcal
% Daily Value*
Total Fat 9.19g 14%
Cholesterol 33.15mg 11%
Sodium 741.49mg 31%
Potassium 351.67mg 7%
Total Carbs 22.11g 7%
Sugars 4.92g 20%
Dietary Fiber 2.96g 12%
Protein 10.65g 21%
Vitamin C 16.2mg 27%
Vitamin A 0.7mg 22%
Iron 1.8mg 10%
Calcium 241.5mg 24%
Amount Per 100 g
Calories 51.77 Kcal (217 kJ)
Calories from fat 20.47 Kcal
% Daily Value*
Total Fat 2.27g 14%
Cholesterol 8.21mg 11%
Sodium 183.6mg 31%
Potassium 87.07mg 7%
Total Carbs 5.47g 7%
Sugars 1.22g 20%
Dietary Fiber 0.73g 12%
Protein 2.64g 21%
Vitamin C 4mg 27%
Vitamin A 0.2mg 22%
Iron 0.4mg 10%
Calcium 59.8mg 24%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.4
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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