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Basic Soup Purée
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- ½ - 1 oz olive oil
- 6 - 7 oz mixed vegetables, for sautéing (e.g. onions, shallots, leek), cut in pieces (¾ in.)
- 25 - 27 ½ oz mixed vegetables (e.g. zucchini, carrots, pumpkin, sweet potatoes, celeriac, parsnips, green peas), cut in pieces as needed
- 26 ½ - 28 oz water
tsp vegetable stock paste
or 1 vegetable stock cube
- 1 tsp salt, to taste
- per 1 portion
- 465 kJ / 111 kcal
- 4 g
- 9 g
- 5 g
- 3.6 g
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