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Ingredients
- 350 g sweet potatoes, peeled, cut in pieces (3 cm)
- 130 g courgettes, cut in pieces (3 cm)
- 90 g onions, quartered
-
15
g fresh root ginger, peeled, cut in round slices (2 mm)
or 1 tsp ground ginger -
30
g olive oil
or unsalted butter, diced -
1
heaped tsp vegetable stock paste, homemade
or 1 vegetable stock cube (for 0.5 l), crumbled - 600 g water
- ½ tsp fine sea salt
- ¼ tsp ground black pepper
- Nutrition
- per 1 portion
- Calories
- 667.6 kJ / 159.6 kcal
- Protein
- 2.1 g
- Carbohydrates
- 21.5 g
- Fat
- 7.7 g
- Saturated fat
- 1.1 g
- Fiber
- 3.5 g
- Sodium
- 293.7 mg
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