Of which 4 g sugars and 1.1 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) · Unsaturated fat (olive oil)
Allergens none
Green bean and potato soup
A simple green bean soup, great for everyday meals.
Ingredients
- 400 g (14 oz) green beans — trimmed and cut
- 2 potatoes (300 g / 10½ oz) — diced
- 1 carrot (80 g / 2¾ oz) — sliced into rounds
- 1 onion (150 g / 5½ oz)
- 2 cloves garlic (10 g)
- 1.2 liters (5 cups) water
- 3 tbsp olive oil (30 g / 1 oz)
- salt, to taste
Method
- Sauté the onion and garlic in the olive oil for 3 minutes, keeping a little back for serving.
- Add the trimmed, cut green beans, the carrot and the potatoes.
The full method (4 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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