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Ingredients
- 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
-
1
tsp vegetable stock paste
or 1 vegetable stock cube - 1 tsp salt, to taste
- Nutrition
- per 1 portion
- Calories
- 448.4 kJ / 107.2 kcal
- Protein
- 4 g
- Carbohydrates
- 14.4 g
- Fat
- 4 g
- Saturated fat
- 0.7 g
- Fiber
- 4.7 g
- Sodium
- 724.1 mg
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