Try this Hot-and-Sour Summer Squash Soup recipe, or contribute your own.
Suggest a better descriptionHeat oil in saucepan. Add garlic and cook over medium-low heat, stirring, for 30 seconds. Add tomatoes, pepper flakes, salt and pepper and stir well. Saute over medium heat for 5 minutes.
Add squash, broth, and rice and bring to a boil. Cover and cook over low heat for 20 minutes or until rice and squash are very tender.
Add lemon juice and sugar. Taste and adjust seasoning.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1207g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2045 | ||
Calories from Fat: 1257 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 139.7g | 186 % | |
Saturated Fat 39.8g | 199 % | |
Monounsaturated Fat 58.1g | ||
Polyunsanturated Fat 29.9g | ||
Cholesterol 690mg | 212 % | |
Sodium 740.6mg | 26 % | |
Potassium 1996.3mg | 53 % | |
Total Carbohydrate 13.3g | 4 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 11.8g | ||
Protein 172.8g | 247 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2045
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