Of which 9.4 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) · Unsaturated fat (olive oil)
Allergens none
Carrot, zucchini and onion soup
The basic everyday soup, ready in half an hour.
Ingredients
- 1 large carrot (200 g / 7 oz)
- 1 zucchini (200 g / 7 oz)
- 1 onion (100 g / 3½ oz)
- 1 tbsp olive oil (10 g)
- water, as needed
- salt, to taste
Method
- Peel the carrot, zucchini and onion and cut them into pieces.
- Put everything in a saucepan, cover with water and season with a pinch of salt.
The full method (5 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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