Basic Soup Purée

4.0 1 rating

Prep. 15 min

Total 45 min

6 portion

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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