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Spring Soup With Rice

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Ingredients

1 medium carrot
1 small kohlrabi
1 bunch green (spring) onions
2 tsp (10 ml) olive oil
Curry powder to taste
2 tbsp (30 ml) short-grain rice
2 cups (625 ml) vegetable stock
Freshly grated nutmeg
Salt and freshly ground pepper
bunch parsley

Details

Serves: 2


Method

Peel carrot and kohlrabi and dice. Finely slice the green onions.


Heat the oil, stir in the curry powder and rice, and cook on low heat until the spices are fragrant and the rice is translucent. Stir in onions and cook briefly. Pour in the stock and stir in the vegetables. Cook for 20 minutes, or until rice and vegetables are soft and cooked through but not mushy.


Season with nutmeg, salt and pepper. Finely chop the parsley to use as a garnish and serve.

TIP:- For a satisfying main meal, double the quantities and add 5 oz (150 g) frozen cooked shrimp just before the end of the cooking time.

Per serving:- approx. 127 calories 4 g protein, 7 g fat, 13 g carbohydrates

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