Ingredients
| Vegetable noodle soup | |
| 20 ml (1 tbsp) | Olive oil |
| 20 g | Onions, fresh |
| 5 g | Garlic |
| 60 g | Cassavas, cooked |
| 30 g | Beetroots, cooked |
| 50 g | Broccoli, cooked |
| 5 g | Bouillon |
| 1 g | Seasonings (salt, black pepper, nutmeg) |
| 65 g | Spaghetti, protein-reduced |
| 70 g | White bread |
| Fig in syrup | |
| 10 g (2 tsp) | Sugar |
| 70 g | Figs, cooked |
Cooking Instructions
Vegetable Noodle Soup
Heat a tablespoon of oil in a saucepan. Add the chopped onion and garlic and stir-fry until
golden brown. Add the vegetables and mix well. Add the water, bouillon, the salt, the
pepper and let it cook under medium heat for 30-40 minutes. For preparing a noodle
soup, just add 65 g of your favourite noodles 15 minutes before the soup is ready.
General information
| Difficulty: | 2 of 5 |
Nutritional Information
| 801 kcal | Energy |
| 10.5 g | Protein |
| 203 mg | Phosphate |
| 2,325 mg | Sodium |
| 703 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |