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- 20 g olive oil
- 100 - 150 g mixed vegetables, for sautéing (e.g. onions, shallots, leeks), cut in pieces (2 cm)
- 350 - 400 g mixed vegetables (e.g. courgettes, carrots, pumpkin, sweet potatoes, celeriac, parsnips), cut in pieces (2 cm)
- 50 g frozen mixed vegetables (optional)
- 700 g water (see tip)
- 1 vegetable stock cube (for 0.5 l), crumbled
- ½ - 1 tsp fine sea salt, to taste
- 60 - 80 g dried pasta, for soup (e.g. orzo), to taste
- per 1 portion
- 670 kJ / 160 kcal
- 5 g
- 20 g
- 5 g
- 3.8 g