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Ingredients
- 25 g olive oil
- 170 - 200 g mixed vegetables, for sautéing (e.g. onions, shallots, leeks), cut in pieces (2 cm)
- 700 - 800 g mixed vegetables for soup (e.g. courgettes, carrots, pumpkin, sweet potatoes, celeriac, parsnips, green peas), cut in pieces as needed
- 750 g water (see tip)
-
1
vegetable stock cube (for 0.5 l) crumbled
or 1 tsp vegetable stock paste, homemade - 1 tsp fine sea salt
- Nutrition
- per 1 portion
- Calories
- 113.2 kcal / 473.7 kJ
- Protein
- 4.1 g
- Fat
- 4.6 g
- Carbohydrates
- 14.5 g
- Fibre
- 4.7 g
- Saturated Fat
- 0.7 g
- Sodium
- 652.4 mg
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