• Radish Soup

    Nutrition Facts

    Serving Size ¼ recipe
    Calories 190
    Calories from Fat 30
    Total Fat 4 g
    Saturated Fat 1 g
    Cholesterol 230 mg
    Sodium 410 mg
    Total Carbohydrate 12 g
    Dietary Fiber 1 g
    Sugars 9 g
    Proteins 29 g
    Vitamin A 25% DV
    Vitamin C 15% DV
    Calcium 8% DV
    Iron 25% DV
    Percent Daily Values (DV) are based on a 2,000 calorie diet.

    Servings and Times

    Servings 4
    Preparation Time 20 minutes
    Cups of Fruits and Vegetables Per Person: 2.0

    Ingredients and Preparation

    Ingredients Measures
    Low sodium chicken stock 5 cups
    Rice vinegar ¼ cup
    Sugar 2 tablespoon
    Cayenne pepper ¼ teaspoon
    Ground dried ginger ¼ teaspoon
    Raw shrimp, peeled and de-veined 1 pound
    Radishes, sliced 1½ cups
    Spinach leaves, shredded 1½ cups
    Green onions, thinly sliced 1 cup
    Directions
    1. In a large saucepan over medium heat, bring stock to a boil.
    2. Stir in vinegar, sugar, cayenne, and ginger.
    3. Add shrimp and cook until shrimp turn pink and curl, about 3-4 minutes.
    4. Turn off heat, stir in radishes, spinach, and green onions.
    5. Cover and let stand 2-3 minutes before serving.

    Diabetic ExchangeFruit: 0; Vegetables: 1; Meat: 3; Milk: 0; Fat: 0; Carbs: 0; Other: 0Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.

    SourceRadish Council

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