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Puree Of Carrot And Rice Soup

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Ingredients
  Carrots 8 Ounce, sliced thin
  Sliced celery 1⁄2 Cup (8 tbs)
  Dehydrated onion flakes 1 Tablespoon
  Chicken bouillon 1 1⁄2 Cup (24 tbs)
  Thyme 1⁄4 Teaspoon
  Cooked enriched rice 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Cook carrot, celery, onion flakes and chicken bouillon in covered saucepan for about 15 minutes, or until vegetables are soft.
Puree in blender, add salt, pepper and thyme, and serve immediately over 1/2 cup rice in each of two soup bowls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday

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Your rating: None
4.15
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 465 Calories from Fat 49

% Daily Value*

Total Fat 6 g8.5%

Saturated Fat 1.4 g6.9%

Trans Fat 0 g

Cholesterol 10.8 mg3.6%

Sodium 1123.3 mg46.8%

Total Carbohydrates 88 g29.3%

Dietary Fiber 9.5 g38.1%

Sugars 23.4 g

Protein 17 g33.2%

Vitamin A 764.6% Vitamin C 48.7%

Calcium 15.4% Iron 11.2%

*Based on a 2000 Calorie diet

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Puree Of Carrot And Rice Soup Recipe