Of which 9.1 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) · Unsaturated fat (olive oil)
Allergens none
Julienned garden vegetable soup
A light soup of carrot, zucchini, turnip and leek, cut into fine strips.
Ingredients
- 2 carrots, julienned (120 g / 4 oz)
- 1 zucchini, julienned (150 g / 5½ oz)
- 1 turnip, julienned (100 g / 3½ oz)
- 1 leek, julienned (100 g / 3½ oz)
- 100 g (3½ oz) green beans
- 1 liter (4¼ cups) vegetable broth
- 1 tbsp extra-virgin olive oil (10 g)
- salt and pepper, to taste
- fresh parsley, to taste (5 g)
Method
- Cut all the vegetables into very thin matchsticks, all the same size so they cook evenly.
- Sauté the leek in olive oil until soft, without letting it brown.
The full method (8 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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