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Ingredients
- 180 g d'oignons, coupés en deux
- 160 g de carottes, coupées en morceaux
- 100 g de céleri branche, coupé en morceaux
-
160
g de rutabaga, coupé en morceaux
or 160 g de navet, coupé en morceaux - 500 g de viande d'agneau désossée, coupée en dés (1 cm)
- 80 g d'orge perlé
-
1000
g de bouillon de légumes
or 1000 g d'eau et 1,5 cube de bouillon de légumes - 1 c. à café de sel, à ajuster en fonction des goûts
- ½ c. à café de poivre fraîchement moulu, à ajuster en fonction des goûts
- 2 feuilles de laurier déshydratées
- 100 g de petits pois surgelés
- 1 brin de persil frais, haché
- Nutrition
- per 1 portion
- Calories
- 1391.2 kJ / 334.2 kcal
- Protein
- 17.7 g
- Carbohydrates
- 16.8 g
- Fat
- 21.5 g
- Saturated Fat
- 10.2 g
- Fibre
- 4 g
- Sodium
- 466.3 mg
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