Photo: K8
Estimated Nutrition (whole recipe, rough)
63
Calories
2g
Protein
0g
Fat
16g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1.2 litre (2 pints) boiling water
- 2 *vegetable stock cubes
- 100g (4oz) crushed vermicelli
- 1 teaspoon salt
- 1 teaspoon pepper
- juice of ½ lemon
- 3 tablespoons parsley, finely chopped
Directions
1
Place vegetable stock cubes in a large saucepan, then add 1.2 litre (2 pints) of boiling water.
2
Add the crushed vermicelli, parsley, lemon juice, salt and pepper. Stir, cover and boil for 5 minutes on medium heat, then lower heat and simmer for 15 minutes.
3
Category:Arabian Recipes
4
Category:Arabian Soups
Recipe sourced from
fandom