Ingredients
| 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 |