Of which 7.7 g sugars and 1.2 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 Potassium (potato) · Vitamin A (carrot) · Vitamin C (cabbage)
Allergens none
Garden vegetable soup
The soup you grew up with, with every garden vegetable in a single pot.
Ingredients
- 2 carrots (160 g / 5½ oz) — cut into small cubes
- 2 medium potatoes (300 g / 10½ oz) — diced
- 1 zucchini (200 g / 7 oz) — diced
- 1 turnip (100 g / 3½ oz) — diced
- 150 g (5½ oz) white cabbage — thinly sliced
- 1 onion (150 g / 5½ oz)
- 2 cloves garlic (10 g) — chopped
- 1½ liters (6¼ cups) water
- 3 tbsp olive oil (30 g / 1 oz)
- chopped fresh parsley — to finish
- salt, to taste
Method
- Cut all the vegetables into small, even cubes so they cook at the same rate.
- Put them in a pot with the chopped onion, the water and salt and simmer for 25 minutes, until tender.
The full method (4 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Quick & Easy”. The English edition is coming soon.
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