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- 25 g olive oil
- 170 - 200 g mixed vegetables, for sautéing (e.g. onions, shallots, leeks), cut in pieces (2 cm)
- 700 - 800 g mixed vegetables (e.g. courgettes, carrots, pumpkin, sweet potatoes, celeriac, parsnips, green peas), cut in pieces as needed
- 750 g water (see tip)
- 1 vegetable stock cube (for 0.5 l), crumbled
- 1 tsp fine sea salt
- per 1 portion
- 465 kJ / 111 kcal
- 4 g
- 9 g
- 5 g