Name: Veg only soup
Prep time: 10 min
Cook time: 25 min
Yield: 544.9 grams
Ingredients: 1 medium unit of courgette, boiled in unsalted water (100 g); 1 cup, mashed of squash, winter, butternut, frozen, cooked, boiled, with salt (240 g); 2 small units of onions, raw (120 g); 1 unit of garlic, raw (10 g); 1 spear of broccoli, green, boiled in unsalted water (45 g); 1 small portion of turnip, boiled in unsalted water (40 g); 1/4 cup of coriander (cilantro) leaves, raw (4 g)

A perfect cocktail to feed your gut flora and promote health. The bio-product from the fermentation of the vegetables boost your immune system, promotes a healthy weight, reduces your chances of developing many diseases specifically, cancer.

Ingredients

or1 medium unit of courgette, boiled in unsalted water (100 g)

or1 cup, mashed of squash, winter, butternut, frozen, cooked, boiled, with salt (240 g)

or2 small units of onions, raw (120 g)

or1 unit of garlic, raw (10 g)

or1 spear of broccoli, green, boiled in unsalted water (45 g)

or1 small portion of turnip, boiled in unsalted water (40 g)

or1/4 cup of coriander (cilantro) leaves, raw (4 g)

Preparation

Bring all the vegetables to a pan, add water only enough to slightly float the ingredients. Cook in medium heat until all vegetables are soft.

Process to a pure and add basil or coriander leaves. Season with salt

Can be stored in the fridge.

Only warm up 1 serving

Nutritional information

	Per 100 g	Per portion (136 g)	% DRI
Energy	32 kcal	43 kcal	2 %
Protein	2 g	2 g	4 %
Carbohydrate	7 g	9 g	4 %
Sugars	2 g	2 g	3 %
Fat	0 g	0 g	0 %
Fatty acids, total saturated	0 g	0 g	0 %
Fiber	1 g	1 g	4 %
Sodium	106 mg	144 mg	6 %

Recipes ofAna Rito

Nutritionist

CLINICAL NUTRITION

Veg only soup

Wednesday, July 10, 2019