Mixed Veg. Soup With Rice And Cheese Balls Recipe
Ingredients
| Onions | 2 | |
| Cream fresh | 1⁄2 Cup (8 tbs) | |
| Potatoes | 2 | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Carrots | 4 | |
| Cheese balls | 1 Cup (16 tbs) | |
| Pumpkin | 300 Gram | |
| Parsley | 1 Tablespoon | |
| Butter | 50 Gram | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 423 Calories from Fat 221
% Daily Value*
Total Fat 25 g38%
Saturated Fat 9 g44.9%
Trans Fat 0.8 g
Cholesterol 26.5 mg8.8%
Sodium 575.4 mg24%
Total Carbohydrates 47 g15.8%
Dietary Fiber 8.2 g32.9%
Sugars 7.6 g
Protein 7 g14.3%
Vitamin A 219.8% Vitamin C 44.9%
Calcium 9.6% Iron 7.3%
*Based on a 2000 Calorie diet
Directions
Wash, add 8 cups water and cook in a pressure cooker.
Cool - remove from heat.
Blend the mixture in a liquidiser.
Add the butter & boil for 10 minutes.
Warm the milk.
Add warm milk, cream, salt and pepper, before serving.
Add the cheese balls, garnish with parsley.
Serve very hot.
FOR THE CHEESE BALLS 2 Tbl.
sp.
cooked rice 2 pinches chilli powder 2 Tbl.
sp.
grated cheese 2 Pinches salt 1 level Tbl.sp.
flour Mix all the ingredients.
Shape into small round balls.
Deep fry - Serve hot with the Soup.
Chef
