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Spring Vegetable Soup

  • 35minutes
  • 118calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsLipids
VitaminsA, B9, C, P
MineralsCopper, Natrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 9.85 ml vegetable oil

  2. 1 large brown onion, brown, large, chopped

  3. 2 garlic cloves , crushed

  4. 1 medium leek , medium, sliced

  5. 2 medium carrots , medium, sliced

  6. 2 celery ribs , sliced

  7. 200 g mushrooms , chopped

  8. 1419 1/24 ml vegetable stock

  9. 50 g spaghettini

  10. 14.79 ml fresh parsley , fresh and finely chopped

Instructions Jump to Ingredients ↑

  1. Heat oil in large pan; cook onion and garlic, stirring, until onion is soft. Add leek, carrot and celery; cook, stirring, until vegetables are soft. Add mushrooms; cook, stirring, 1 minute.

  2. Stir in stock; simmer, uncovered, 15 minutes.

  3. Add pasta; simmer, uncovered until just tender. Stir in parsley.

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