In a casserole pan, fry the onion in a little olive oil until golden brown. Add the orange stock, bring to the boil and gently salt. Add the diced vegetables and cook for 20 minutes over a low heat until they are tender but still firm. Add chopped tomatoes and then the spinach. Correct the seasoning and serve with garlic mayonnaise and crusty bread.
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|Serving Size: 1 Serving (3667g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 200 (10%)|
|Amt Per Serving||% DV|
|Total Fat 22.3g||30 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 4g|
|Cholesterol 0mg||0 %|
|Sodium 948.5mg||33 %|
|Potassium 12582.7mg||331 %|
|Total Carbohydrate 410.2g||121 %|
|Dietary Fiber 75.2g||301 %|
|Sugars, other 335g|
|Protein 61.3g||88 %|
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Calories per serving: 1981
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