Yoghurt Soup Recipe


Submitted by bakitgul

Makes 8 servings


refreshing! Eight small servings.

Ingredients
1/3 c brown rice (2 1/2 c cooked)
8 c water
2 c yoghurt
2 c chopped onion
1 med carrot
1 tbsp mint (1/2 tsp dried)
1 1/2 tsp salt
2 tbsp minced parsley
2 tbsp butter
Directions
Saute onions, add carrot. Add to cooked brown rice with mint and seasonings. Add yoghurt and parsley and heat on low till hot but not boiling.
Categories

Soup, Gluten-Free

Nutrition Facts
Serving Size 348.9g
Amount Per Serving
Calories
108
Calories from Fat
37
% Daily Value*
Total Fat
4.1g
6%
Saturated Fat
2.4g
12%
Cholesterol
11mg
4%
Sodium
514mg
21%
Total Carbohydrates
13.8g
5%
Dietary Fiber
1.0g
4%
Sugars
5.9g
Protein
4.2g
Vitamin A 30% • Vitamin C 7%
Calcium 13% • Iron 2%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
96% confidence
B 		  Good points
  • High in calcium
  • High in phosphorus
  • Very high in vitamin A
    		•    Bad points
  • High in saturated fat
  • High in sodium
  • High in sugar
    		•
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