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Ingredients
US|METRIC
2 SERVINGS
- 400 grams celery
- 300 grams carrots (topped and tailed but unpeeled)
- 350 grams onions (peeled)
- 100 grams fresh tomato
- 600 grams courgette
- 200 grams chestnut mushrooms (fresh)
- 5 sun dried tomatoes
- 70 grams tomato purée
- 8 cloves garlic (peeled)
- 3 dried shiitake mushrooms (ground to a powder)
- 1 Tbsp. black pepper (ground to a powder)
- 2 bay leaves
- 10 grams sage leaves (fresh)
- 10 grams rosemary leaves (fresh)
- 10 grams fresh thyme leaves
- 200 grams sea salt
- 2 Tbsp. olive oil
- 100 grams white wine (drinkable, dry)
- 150 grams Parmesan (finely grated, 100g miso paste for vegan)
- 10 grams fresh basil leaves
- 40 grams parsley leaves (and stems)
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