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- 20 - 25 g olive oil
- 100 - 150 g mixed vegetables, for sautéing (e.g. onions, shallots, leek), cut in pieces (2 cm)
- 350 - 400 g mixed vegetables, for soup (e.g. courgettes, carrots, pumpkin, sweet potatoes, celeriac, parsnips), cut in pieces (2 cm)
- 50 g mixed frozen vegetables (optional)
- 700 - 800 g water
- 1 tsp vegetable stock paste, homemade
- ½ - 1 tsp salt
- 60 - 80 g dried pasta for soup
- per 1 portion
- 670 kJ / 160 kcal
- 5 g
- 20 g
- 5 g