Versatile chunky soup
TM6

Versatile chunky soup

4.4 (8 rating)

Ingredients

  • 20 - 25 g olive oil
  • 100 - 150 g mixed vegetables, for sautéing (e.g. onions, shallots, leek), cut in pieces (2 cm)
  • 350 - 400 g mixed vegetables, for soup (e.g. courgettes, carrots, pumpkin, sweet potatoes, celeriac, parsnips), cut in pieces (2 cm)
  • 50 g mixed frozen vegetables (optional)
    or 50 g frozen green peas (optional)
  • 700 - 800 g water
  • 1 tsp vegetable stock paste, homemade
    or 1 vegetable stock cube (for 0.5 l)
  • ½ - 1 tsp salt
    or ½ - 1 tbsp soy sauce
  • 60 - 80 g dried pasta for soup

Nutrition
per 1 portion
Calories
670 kJ / 160 kcal
Protein
5 g
Carbohydrates
20 g
Fat
5 g
Fiber
3.8 g

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