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Ingredients
US|METRIC
4 SERVINGS
- 1 onion (finely chopped)
- 2 carrots (peeled and chopped)
- 1 celery stick (finely chopped)
- 2 leeks (small, finely chopped)
- 2 garlic cloves (crushed)
- 2 bay leaves
- 1 sprig fresh rosemary
- 1 red bell pepper (chopped)
- 1 cup butternut squash (chopped)
- 2 cups mushrooms (sliced)
- 2 cups vegetables (mixed green, I used broccoli, zucchini and green beans)
- 1 cup crushed tomatoes
- 6 cups vegetable stock
- fresh parsley (to serve)
- Parmesan (/Vegetarian Parmesan to serve)
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NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories200Calories from Fat20 |
% DAILY VALUE |
Total Fat2g3% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol<5mg1% |
Sodium1640mg68% |
Potassium970mg28% |
Protein9g |
Calories from Fat20 |
% DAILY VALUE |
Total Carbohydrate39g13% |
Dietary Fiber9g36% |
Sugars11g |
Vitamin A320% |
Vitamin C120% |
Calcium15% |
Iron20% |
* 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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