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Extra stuffed vegetable soup
Extra stuffed vegetable soup.
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Ingredients
Directions
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Cut the ends of the winter carrot well and put in a colander.
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Add the celery ends and the green end of the leeks. Remove the leaves from the celery and add the stalks.
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Wash carefully. Cut into pieces. Halve the onion. Bring to the boil in a large pan with the water with the onion and bay leaf.
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Leave on a low heat for 45 minutes.
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Peel the celeriac and cut the carrot and celeriac into cubes of ½ x ½ cm (brunoise).
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Cut the celery into bows and the leek into rings.
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Wet a dishcloth, wring out and place in a colander. Place this on a large pan to collect the stock.
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Pour the stock with the vegetables through the colander, the vegetables are not used.
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Season with the bouillon tablets, pepper and salt.
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Season the minced meat with salt and pepper and turn balls with wet hands. Put with the soup.
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Add the chopped vegetables and vermicelli and bring to the boil.
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Let the soup boil for 5 minutes or until the vegetables are al dente and the balls are tender. Cut the celery leaves and add.
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Nutrition
255Calories
Sodium0% DV1.895mg
Fat15% DV10g
Protein30% DV15g
Carbs7% DV22g
Fiber36% DV9g
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