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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. olive oil
- 2 onions (medium, roughly chopped, as you will blend them once cooked)
- 1 stick celery (strings removed and chopped small)
- 1 1/2 Tbsp. plain flour (or buckwheat flour, for gluten free)
- 1 container cream (soya)
- 400 grams chopped tomatoes (tins of)
- 3 tsp. vegetable bouillon
- 1 vegetable stock
- 3 Tbsp. rosemary leaves (freshly chopped, stalks removed)
- 1 tsp. coconut sugar (or agave nectar)
- 3 Tbsp. tomato purée
- 1 Tbsp. tamari (gluten free or soya sauce)
- sea salt
- pepper
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium520mg22% |
| Potassium440mg13% |
| Protein3g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber3g12% |
| Sugars7g |
| Vitamin A20% |
| Vitamin C30% |
| Calcium6% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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