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Ingredients
- 15 - 25 g fresh root ginger peeled, cut in round slices (2 mm), to taste
- ½ orange thin peelings of skin only
- 225 g onions quartered
- 480 g carrots cut in pieces
- 35 g unsalted butter
-
1
vegetable stock cube (for 0.5 l) crumbled
or 1 tsp vegetable stock paste, homemade - 700 g water
- 1 pinch fine sea salt or to taste
- 1 - 2 pinches ground black pepper or to taste
- Nutrition
- per 1 portion
- Calories
- 145 kcal / 608 kJ
- Protein
- 1.7 g
- Fat
- 8.2 g
- Carbohydrates
- 16.2 g
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