Try this Chestnut Broth with Soft Spices recipe, or contribute your own.
Suggest a better description1. Fry the chopped carrot, leek and celery in the vegetable oil until they start to colour, then stir in all the spices. Allow the spices to cook for a few seconds then add the water and passata. Stir well. Add the chestnuts, bring to the boil and cook until soft, for around 20 minutes. 2. Add the milk and lemon juice and season to taste. Puree. Return to the pan, heat and then serve.
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Serving Size: 1 Serving (240g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 54 | ||
Calories from Fat: 14 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 1.2mg | 0 % | |
Sodium 81.7mg | 3 % | |
Potassium 276.2mg | 7 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 7g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 54
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