Vegetable soup — Meal
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Macros (per serving)

Fat

11%

(5 g)

Protein

4%

(4 g)

Carbs

85%

(81 g)

78 g Net,

3 g Fiber

380 Calories (per serving)

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Soups

Vegetable soup

By Meal.com

Ingredients

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Coconut oil

1 Tbsp

Onion

2 pieces

Garlic

2 cloves

Leek

3 pieces

Carrot

2 pieces

Celery

3 stalks

Bouillon

1 l

Fresh parsley

to taste

Salt

to taste

Black pepper

to taste

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

20 min

1

Finely chop the onion and press the garlic.

2

Heat a pan with some oil and fry the onions until translucent.

3

Clean the carrots and cut them into small cubes. Add them to the onion together with the squeezed garlic cloves and let it fry gently for a few minutes.

4

Meanwhile, clean the leek and the celery. Cut the leek into half rings and the celery into small pieces. Fry them for a while and then add the broth.

5

Bring the soup to the boil and simmer for 20 minutes. Add salt and pepper. Add chervil and parsley just before serving.

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Details

Allergens

Celery

Diet

Paleo, Vegetarian

Course

Lunch, Dinner, Side dish, Appetizer

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