Oh My Veggies · by Nicole
Brown Rice and Vegetable Soup
NUTRITION · PER SERVING—
CAL 12%·PRO 14%
CARBS 43G72% OF CAL
4G FIBER0G ADDED8G INTRINSIC31G OTHER8G TOTAL SUGAR
FAT 5G20% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetable and brown rice soup with mushrooms, carrots, celery, tomatoes, and cabbage. Warming and wholesome, a satisfying meal.
mainsoup🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 1/2 litres vegetable stock
- 1 large onion (diced)
- 2 large cloves garlic
- 1 tablespoon olive oil
- 2 cups chopped mushrooms
- 2 stalks celery (chopped)
- 1 large carrot (peeled and chopped)
- 1 large tomato (chopped)
- 1 green capsicum (pepper, chopped)
- 2 cups shredded cabbage (I used a mixture of purple and green)
- 3/4 cup brown rice
- 2 teaspoons fresh rosemary (chopped)
- salt and pepper to taste
- 1/4 cup fresh parsley (to serve)
At a glance
PER SERVING
CAL 12%·PRO 14%
CARBS 43G72% OF CAL
4G FIBER0G ADDED8G INTRINSIC31G OTHER8G TOTAL SUGAR
FAT 5G20% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1929mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 607mg
- Calcium
- 63mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1929MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.