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Ingredients
- 25 g fresh parsley
- 25 g unsalted butter, diced
- 125 g leeks, cut in pieces (3 cm)
- 1 garlic clove
- 300 g courgettes, cut in pieces (3 cm)
- 150 g celery stalks, cut in pieces (3 cm)
- 900 g vegetable stock
- 250 g savoy cabbage, stalk removed and leaves finely sliced (5 mm)
- 150 g frozen green peas
- ½ tsp fine sea salt
- ¼ tsp ground black pepper
- Nutrition
- per 1 portion
- Calories
- 548 kJ / 131 kcal
- Protein
- 5.9 g
- Carbohydrates
- 10.5 g
- Fat
- 7.3 g
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