Try this Fresh Crab And Vegetable Soup recipe, or contribute your own.
Suggest a better descriptionPour oil into a pan and add garlic, onions, courgettes, fennel, leeks, sweetcorn and bay leaves. Lightly fry for 5 minutes. Make a fish stock liquid with the cube and the water. Add fish stock to the pan to cover vegetables and leave for 10-15 minutes. Add the lenom juice and parsley and seve.
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Serving Size: 1 Serving (1474g) | ||
Recipe Makes: 1 servings | ||
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Calories: 304 | ||
Calories from Fat: 257 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.5g | 38 % | |
Saturated Fat 4.1g | 21 % | |
Monounsaturated Fat 20g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 34.1mg | 1 % | |
Potassium 129mg | 3 % | |
Total Carbohydrate 15.5g | 5 % | |
Dietary Fiber 4.9g | 19 % | |
Sugars, other 10.6g | ||
Protein 1.8g | 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: 304
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