Directions:
- Fresh herbs of your choice, such as rosemary, thyme, or parsley, chopped
- 1 tbsp flax seed oil, for garnish
- In a pot, cook rice in 2 cups of vegetable stock or reserved potato water until all liquid is absorbed.
- In a separate pot, heat oil and saute onion and garlic until tender. Slowly add vegetables in this order: carrots, turnip, fennel, celery, beans, corn and peas. Saute until tender. Add remaining vegetable stock or reserved potatoe water and bay leaves. Cover and simmer for 5 minutes then add cooked rice and simmer for 5 minutes.
- Add fresh herbs as of your choice.
- Pour soup into bowls, drizzle with flax seed oil if desired and serve.
- Serves 4
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 337.77 Kcal (1414 kJ) | ||
| Calories from fat | 77.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.57g | 13% | |
|---|---|---|---|
| Sodium | 79.59mg | 3% | |
| Potassium | 695.61mg | 15% | |
| Total Carbs | 57.08g | 19% | |
| Sugars | 9.41g | 38% | |
| Dietary Fiber | 8.9g | 36% | |
| Protein | 8.03g | 16% | |
| Vitamin C | 31.8mg | 53% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.6mg | 9% | |
| Calcium | 74.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 118.12 Kcal (495 kJ) | ||
| Calories from fat | 26.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3g | 13% | |
|---|---|---|---|
| Sodium | 27.83mg | 3% | |
| Potassium | 243.26mg | 15% | |
| Total Carbs | 19.96g | 19% | |
| Sugars | 3.29g | 38% | |
| Dietary Fiber | 3.11g | 36% | |
| Protein | 2.81g | 16% | |
| Vitamin C | 11.1mg | 53% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.6mg | 9% | |
| Calcium | 25.9mg | 7% | |
* 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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