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Ingredients
- 20 g olive oil
- 350 - 400 g mixed vegetables, for soup (e.g. courgettes, carrots, pumpkin, sweet potatoes, celeriac, parsnips), cut in pieces (2 cm)
- 100 - 150 g mixed vegetables, for sautéing (e.g. onions, shallots, leeks), cut in pieces (2 cm)
- 700 g water (see tip)
-
1
vegetable stock cube (for 0.5 l), crumbled
or 1 tsp vegetable stock paste, homemade, crumbled -
½ - 1
tsp fine sea salt, to taste
or ½ - 1 Tbsp soy sauce, to taste -
50
g frozen mixed vegetables (optional)
or frozen green peas (optional) - 60 - 80 g dried pasta, for soup (e.g. orzo), to taste
- Nutrition
- per 1 portion
- Calories
- 713 kJ / 170.4 kcal
- Protein
- 5.5 g
- Carbohydrates
- 24.7 g
- Fat
- 5.6 g
- Saturated fat
- 0.9 g
- Fiber
- 4.3 g
- Sodium
- 628.8 mg
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