Of which 2 g sugars and 0.7 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 (tomato) · Unsaturated fat (olive oil)
Allergens celery
Clear vegetable and herb broth
A light, fragrant broth, perfect to start a meal or warm up after work.
Ingredients
- 2 carrots, cut into large pieces (160 g / 5½ oz)
- 2 stalks celery, cut into pieces (80 g / 2¾ oz)
- 1 leek, sliced into rounds (150 g / 5½ oz)
- 1 onion, quartered (150 g / 5½ oz)
- 1 tomato, quartered (120 g / 4 oz)
- fresh parsley, thyme and bay leaf, to taste (5 g)
- 1½ liters (6¼ cups) water
- 2 tbsp olive oil (20 g / ¾ oz)
- salt, to taste
Method
- Cut all the vegetables into medium pieces — no need to be precise.
- Put them in a saucepan with the water, the herbs and a little salt.
The full method (5 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Thermomix® & Co.”. The English edition is coming soon.
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