Tomato soup with rice
30 g Parsnip and parsley, fresh
150 g Tomatoes, fresh
10 g Rice, uncooked
10 ml Oil
30 g Celery, fresh
20 g Onions, fresh
2 g Seasonings (herbs, garlic, pepper, salt)
50 g Bread
Filled pepper with meat, green salad
200 g Peppers, fresh
30 g Meat, fresh
5 g Rice, uncooked
30 g Onions, fresh
100 g Tomatoes, fresh
2 g Seasonings (herbs, pepper, salt)
20 ml Oil
100 g Green salad/garden lettuce
10 ml Vinegar
50 g Bread
Fresh fruit
250 g Peaches, fresh

Cooking Instructions


Starter: Tomato soup with rice

Heat the oil in a pan. Sauté onion until tender. Add cubed parsnip, celeries and tomatoes, rice and water and cook at low temperature for 10-15 minutes. Mash the vegetables and add some water if necessary. Finally, add parsley and season the soup with salt, pepper and garlic powder to taste.


Main Course: Filled pepper with meat, green salad

Wash peppers and cut the stem part to open a hole and to remove seeds. In a pan heat one tablespoon of the oil and sauté the finely chopped onion. When transparent remove from heat and add chopped tomatoes. Cook rice until half done and add into onion tomato-mixture. Also add salt and pepper. Mix well into a compact stuffing. Stuff each bell pepper with stuffing until full. Put each pepper into some water and cook 30-40 minutes (or until tender). Rinse the leaves of green salad. Drain the water and put the leaves into a bowl. Mix with olive oil and vinegar and season the salad with herbs, salt and pepper to taste.

General Information

Nutritional Information

819 kcal Energy
22,1 g Protein
556 mg Phosphate
532 mg Sodium
2321 mg Potassium
1 portion – calculated for a person of 70 kg