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Blended mixed vegetable soup
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- 25 - 30 g olive oil
- 170 - 200 g mixed vegetables (e.g. onion, eschalot, leek), cut into pieces (2 cm)
- 700 - 800 g mixed vegetables (e.g. zucchini, carrot, pumpkin, sweet potato, celery, parsnip, peas), cut into pieces
- 750 - 850 g water
- 1 tsp Vegetable stock paste (see Tips)
- 1 tsp salt
- per 1 portion
- 465 kJ / 111 kcal
- 2.6 g
- 11.1 g
- 5.4 g
- Saturated Fat
- 0.9 g
- 3.6 g
- 536.9 mg