Written by Catherine Saxelby on Tuesday, 14 July 2009.
One of those old-fashioned clear soups with lots of veggies so you can fill up and eat lean while enjoying a hearty warm bowl of hot soup. This one is high in fibre (good news for your bowels) with no added salt so kind to the kidneys as well. What a bonus!
1358 kilojoules (324 Calories), 3 g fat (including 1 g saturated fat), 58 g carbohydrate (including 12 g sugars), 9 g fibre and 985 mg sodium. Read our nutrition rating system.
1. Bring stock to the boil in a saucepan and add rice. Cover, reduce heat to medium and cook slowly for 5 minutes.
2. Add vegetables and herbs, cook for a further 5 minutes or until carrots are just tender. Season with pepper. Serve sprinkled with parsley and accompanied by bread rolls.
© 2024 Foodwatch Australia. All rights reserved
Author photo by Kate Williams
Website by Joomstore eCommerce