WHAT YOU'LL NEED
- 2 tablespoons olive oil
- 2 carrots peeled and chopped
- 2 celery sticks chopped
- 1 medium onion chopped
- 2 cloves garlic crushed
- 400 ml water
- 1 vegetable stock pot
- 400 grams tinned plum tomatoes
- 3 large ripe tomatoes chopped
- 20 grams basil (save some leaves to garnish)
- freshly ground pepper
- 60 grams mascarpone (or a similar vegetarian alternative)
NUTRITIONAL INFORMATION
Amount per serving
Energy (kcal)
206kcal
Energy (kJ)
855kJ
Protein (g)
4.1g
Carbohydrate incl. fibre (g)
16.9g
Carbohydrate excl. fibre (g)
12.6g
Sugar (g)
9.4g
Fibre (g)
4.3g
Fat (g)
14.6g
Saturated fat (g)
5.7g
Unsaturated fat (g)
6.0g
Monounsaturated fat (g)
5.0g
Polyunsaturated fat (g)
0.9g
Trans fat (g)
0.0g
Cholesterol (mg)
0mg
Sodium (mg)
612mg
Salt (g)
1.53g
Vitamin A (IU)
6507IU
Vitamin C (mg)
31.6mg
Calcium (mg)
78mg
Iron (mg)
1.66mg
Potassium (mg)
684mg
Total
822kcal
3419kJ
16.3g
67.7g
50.6g
37.6g
17.1g
58.3g
22.9g
23.8g
20.1g
3.7g
0.0g
0mg
2447mg
6.11g
26026IU
126.2mg
314mg
6.62mg
2734mg
Vegetable Stock Pot
Vegetable dishes need not be bland. Melt in a vegetable Stock Pot to your dish and enjoy the full hearty flavours of a good home cooked meal. View details