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Rye bread with cheese and soup
 
 
1 ServingsPTM10 min

Rye bread with cheese and soup


A tasty Dutch recipe. The vegetarian lunch contains the following ingredients: wholemeal bread with sunflower seeds, low-fat margarine, cheese (30) and broccoli-zucchini soup (sustainable soups department).

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Directions

  1. Spread 2 slices of bread with halvarine and top with 1 slice of cheese.
  2. Cover with the other cut.
  3. Cut the cuts in half and place them in the drum.
  4. If it is cold outside, you can also bring a thermos flask of soup, for example broccoli zucchini soup (department, sustainable soups).
  5. Another apple and a bottle of water and you have a versatile lunch..


Nutrition

315Calories
Sodium28% DV679mg
Fat15% DV10g
Protein26% DV13g
Carbs14% DV42g
Fiber44% DV11g

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