Soups

Rhubarb soup with vermicelli

109
4
250 g frozen rhubarb
1-2 heads onion
1 k.ch. cooking oil
vermicelli - 2 rolled rings
salt
water
dry fenugreek
Put about 1.5 liters of water to boil. Add the chopped onion and cook until soft. Add spinach, salt and oil. Leave everything to boil well. Before removing the pan from the heat, add vermicelli and fenugreek.
Nutritions

Calories
53

Sodium
2mg
0% DV

Fat
3g
5% DV

Protein
0.6g
1% DV

Carbs
5g
1% DV

Fiber
1g
7% DV

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