45 min
Temperature: Hot
Additional culinary preparation: Sauces
Type of dish: Vegetables
Allergens
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.175 kg
Champignons 0.15 kg
Table salt 3.75 g
Onion 0.15 kg
Carrot 0.075 kg
Green leek 0.225 ud
Parsley 0.001 g
Water 0.75 l
Elaboration
  • Make a vegetable stock.
  • Julienne the onions and soften in oil.
  • Cut the mushrooms into strips and cook them with the onions.
  • Add to the vegetables, from around 40 to 50 g for each litre of liquid, and stir well until mixed.
  • Add the stock making sure its dissolved well and let it boil for 10 minutes.
  • Blend until smooth.
  • Salt to taste.
Nutritional information (1 portion)
Fiber 4.58 g
Saturates 0.26 g
Monounsaturated fatty acids 0.28 g
Polyunsaturated fatty acids 0.88 g
Cholesterol 0.01 mg
Calcium 138.48 mg
Iron 2.36 mg
Zinc 0.47 mg
Vitamin A 267.6 ug
Vitamin C 32.45 g
Folic acid 89.59 ug
Salt (Sodium) 326.33 mg
Sugars 7.58 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.