Peel all the vegetables and cut into 3cm (1 inch) pieces and place them into a pot, cover with stock and bring to the boil.
Simmer until vegetables are cooked (approx 15 minutes) and season to taste. Garnish with fresh herbs.
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|Serving Size: 1 Serving (632g)|
|Recipe Makes: 1|
|Calories from Fat: 56 (21%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 15.2mg||5 %|
|Sodium 763.2mg||26 %|
|Potassium 1039mg||27 %|
|Total Carbohydrate 38.3g||11 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 35.4g|
|Protein 15.1g||22 %|
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Calories per serving: 272
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