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Ingredients
- 340 g tomatoes halved
- 140 g cauliflower florets cut in pieces
- 170 g red peppers deseeded and quartered
-
15
g cooked beetroot pickled
or 120 g beetroot raw - 2 Tbsp olive oil
-
1
tsp vegetable stock paste, homemade
or 1 vegetable stock cube (for 0.5 l) - 2 tsp cider vinegar if using raw beetroot (optional)
- 2 sprigs fresh flat-leaf parsley leaves only
- Nutrition
- per 1 portion
- Calories
- 121 kcal / 505 kJ
- Protein
- 2.8 g
- Fat
- 8.3 g
- Carbohydrates
- 8.8 g
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