1. Chop all the vegetables.
2. Put the olive oil in the pot in high temperature and when hot put all of them in and pan fry for about 2-3 mins.
3. Add salt and pepper, the vinegar and the stock cube (diluted in a large glass first), making sure everything is covered and then lower the heat to medium low and leave it to simmer for about 30 mins or until soft.
4. Put aside for a couple of minutes before using the blender to liquidize it.
Serve either hot or cold with some crumbled feta cheese and parsley.
NOTE: Instead of parsley you can use either dill or thyme.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (383g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 24 (12%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||4 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 4.5mg||1 %|
|Sodium 367.3mg||13 %|
|Potassium 997.4mg||26 %|
|Total Carbohydrate 39g||11 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 33.7g|
|Protein 7.8g||11 %|
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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: 208
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