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Recipe by Emporion
Vegetable broth is a tasty and light preparation, ideal for making soups, broths and risottos. It is a typical dish of Italian cuisine, particularly widespread throughout all regions. Its delicate flavor and high concentration of vitamins and minerals make it a nutritious and healthy choice. Vegetable broth can be stored in the refrigerator for a few days, or frozen for later use.
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: Cut the potato and carrot into pieces
Step 2 of 3: Cook them slowly in a liter of water for about an hour
Step 3 of 3: Strain the vegetable broth and calculate 150-200 g for each baby meal
In summary: Nickel to be checked
In gray: not detected
| Average values | Per serving100 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 249 kJ60 kcal | 249 kJ60 kcal |
| Fat | 0.05 g | 0.05 g |
| of which saturated fatty acids | 0.02 g | 0.02 g |
| Carbohydrates | 12.8 g | 12.8 g |
| of which sugars | 4 g | 4 g |
| Fibre | 2.35 g | 2.35 g |
| Protein | 1.6 g | 1.6 g |
| Salt | 0.06 g | 0.06 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
