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Basic Soup Purée
4.5 2 rating
Prep. 15 min
Total 45 min
6 portion
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Ingredients

  • olive oil
    15 - 30 g
  • mixed vegetables, for sautéing (e.g. onions, shallots, leek), cut in pieces (2 cm)
    170 - 200 g
  • mixed vegetables (e.g. zucchini, carrots, pumpkin, sweet potatoes, celeriac, parsnips, green peas), cut in pieces as needed
    700 - 750 g
  • water
    750 - 800 g
  • vegetable stock paste
    1 tsp
    1 vegetable stock cube (for 0.5 l)
  • salt to taste
    1 tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 717.9 mg
Protein 4 g
Calories 449.7 kJ / 107.5 kcal
Fat 4.2 g
Fibre 4.6 g
Saturated Fat 0.7 g
Carbohydrates 14.1 g

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