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Vegetable-Noodle Soup with Egg Custard
EAT SMARTER13Ingredients
50Minutes
480Calories
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Ingredients
US|METRIC
2 SERVINGS
- 3 eggs
- 1/2 cup milk (low-fat)
- 2 Tbsp. whipping cream
- 1 tsp. tomato paste
- salt
- 1 tsp. butter
- 6 green beans (thick, about 150 grams)
- 1 carrot (about 100 grams)
- 1 Tbsp. canola oil
- 4 oz. peas (frozen)
- 3 oz. small pasta (preferably star-shaped)
- 4 sprigs leaf parsley (flat-)
- soy sauce
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol340mg113% |
| Sodium1110mg46% |
| Potassium660mg19% |
| Protein23g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate50g17% |
| Dietary Fiber6g24% |
| Sugars12g |
| Vitamin A130% |
| Vitamin C50% |
| Calcium20% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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