Orzo Soup
- Preparation time: 5 minutes
- Cooking time: 10 minutes
- Makes: 3 portions
Ingredients
- 120g orzo
- 400ml low salt vegetable stock
- 100g peas
- Juice from ½ a lemon
- 50g cheddar cheese
Method
-
Place the orzo into a pan, add 400ml of low salt vegetable stock and bring to the boil. Cook until the orzo is
soft. -
Turn off the heat and place the peas into the orzo. Allow to cook until warmed through.
-
Stir in the lemon juice and cheddar until the cheese melts.
-
Serve and enjoy.
| Nutrient | Per portion (230g) | Per 100g | |
|---|---|---|---|
| Calories | kcal | 236 | 103 |
| Protein | g | 11 | 4.9 |
| Sodium | mg / mmol | 87/3.7 | 38/1.6 |
| Potassium | mg / mmol | 130/3.3 | 58/1.5 |
| Phosphorus | mg / mmol | 170/5.4 | 76/2.4 |
| Calcium | mg / mmol | 110/2.8 | 49/1.2 |
Always check with your dietitian or doctor that this recipe is suitable for you.
This recipe has been specifically designed for the dietary management of kidney disease and has been analysed using Nutritics dietary analysis software. Refer to labels for allergen and other product information.
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