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4 Serves
60 Mins
Heat the olive oil in a large pot over medium heat.
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MalaysianVitamin E
1 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
31 µg / 400 µgCalcium
46 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
166 mg / 1,250 mgPotassium
295 mg / 4,700 mgSodium
1953 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
1 g / 28 gSugar
6 g / 50 gSaturated Fat
1 g / 20 gCholesterol
93 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Add the chopped onions and minced garlic to the pot, sautéing until softened and fragrant.
Pour in the vegetable broth and bring the mixture to a gentle simmer.
Stir in the rice and cook until tender, approximately 20 minutes.
In a separate bowl, whisk the eggs with fresh lemon juice until frothy, then slowly temper the mixture with a ladle of hot broth before stirring it back into the main pot to thicken.
Season the soup with salt and pepper to taste and serve immediately.
22
g157
g28
g
Indian
Colombian