Directions:
- In cooking pot, sauté carrots, celery, scallion, cauliflower with 2 tablespoon of oil and garlic till tender.
- Add the vegetable stock or water; 2 tablespoons of oil and boil it for 5 minutes.
- To the boiling vegetables, add rice, zucchini, sweet pepper, basil and parsley.
- In a medium heat, cook the soup for 45 minutes; add black pepper and salt.
- Serve it hot.
- P.S. if you are not on Lent or a vegan, you may add cream or plain yogurt. If you prefer spicy soup, you may add chili powder (berbere) or tabasco.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 204.11 Kcal (855 kJ) | ||
| Calories from fat | 134.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.91g | 23% | |
|---|---|---|---|
| Sodium | 65.61mg | 3% | |
| Potassium | 407.12mg | 9% | |
| Total Carbs | 15.82g | 5% | |
| Sugars | 4.51g | 18% | |
| Dietary Fiber | 3.24g | 13% | |
| Protein | 2.54g | 5% | |
| Vitamin C | 58.6mg | 98% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.5mg | 3% | |
| Calcium | 77mg | 8% | |
| Amount Per 100 g | |||
| Calories | 38.86 Kcal (163 kJ) | ||
| Calories from fat | 25.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.84g | 23% | |
|---|---|---|---|
| Sodium | 12.49mg | 3% | |
| Potassium | 77.5mg | 9% | |
| Total Carbs | 3.01g | 5% | |
| Sugars | 0.86g | 18% | |
| Dietary Fiber | 0.62g | 13% | |
| Protein | 0.48g | 5% | |
| Vitamin C | 11.2mg | 98% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.1mg | 3% | |
| Calcium | 14.7mg | 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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