PREP: 10 MINUTES
COOK: 15 MINUTES
MAKES: 3 SERVINGS
½ kg tomato
2 carrots
6 cups vegetable stock
1tbsp rice
1tbsp butter
1 glass orange sap
Parsley
Salt to taste
½ cup simmered pasta
1. Heat the vegetables stock and keep aside in a saucepan. Fry the butter and the rice. While the rice is light brown, add the tomatoes, carrots and the ready stock and pressure cook for 10 minutes.
2. Chill the make a puree and sieve. Add the herbs and when it is simmering, add the orange sap, simmered pasta and dish up.
EACH SERVINGS: 201 calories; 11gm protein; 22gm carbohydrate; 8 gm total fat; 2gm fibre; 19mg cholesterol; 588 me sodium.