Of which 9.6 g sugars and 0.8 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin A (carrot) · Vitamin C (cabbage) · Vitamin C (tomato)
Allergens none
Autumn vegetable soup without potato
Whole vegetables, a simple broth, comfort without heaviness.
Ingredients
- 2 large carrots (300 g / 10½ oz) — in pieces
- 2 medium turnips (200 g / 7 oz) — in pieces
- 1 zucchini (150 g / 5½ oz) — in pieces
- ½ savoy cabbage (200 g / 7 oz) — cut into strips
- 2 ripe tomatoes (200 g / 7 oz) — in pieces
- 1 onion (100 g / 3½ oz) — chopped
- 2 cloves garlic (12 g) — chopped
- 1 cup green beans (150 g / 5½ oz) — cut into pieces
- 2 tbsp olive oil (20 g / ¾ oz)
- 1 bay leaf (0.2 g)
- salt, to taste
- water, as needed
Method
- Cut all the vegetables into pieces, but keep them fairly chunky — this soup isn't blended.
- In a wide saucepan, sauté the onion and garlic in half the olive oil until soft.
The full method (6 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Juices, Shots & Soups”. The English edition is coming soon.
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