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Ingredients
- 20 g extra virgin olive oil
- 80 g brown onion cut into quarters
- 130 g carrot cut into pieces (2-3 cm)
- 1 celery stalk cut into pieces (2-3 cm)
- 1 garlic clove
- 25 g dried porcini mushrooms
- 1 sprig fresh thyme leaves only
- 1 dried bay leaf
- 1 tbsp arrowroot flour
- 1 tsp shiro (white) miso paste
- 1 tbsp tomato paste
- 1 tsp stock paste (see Tips)
- 750 g water
- ½ tsp salt
- Nutrition
- per 10 portions
- Calories
- 391.3 kcal / 1643.5 kJ
- Protein
- 6.8 g
- Fat
- 21.3 g
- Carbohydrates
- 42.2 g
- Fiber
- 12.8 g
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