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Prep Time15 Minutes
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Cook Time30 Minutes
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Serving4
PREPARATION
Peel the onions and carrots, finely dice the onions. Roughly slice the carrots and celery. Puree the celery, carrots and tinned tomatoes together. Heat the oil in a saucepan, add the onions and fry until golden brown. Add the tomato purée and fry briefly. Add the pureed vegetables, lentils and chickpeas and deglaze with water. Season to taste with salt, vegetable stock, turmeric, paprika and pepper. Simmer the soup for approx. 25 minutes, stirring occasionally. Then add the vermicelli and cook for another 10 minutes. Garnish with parsley or coriander.
- Soups will keep for at least 2 weeks if the boiling soup is immediately poured into preserving jars and these are sealed tightly.
- PKU Exchange
50 mg exchange (IT,UK)
36
25 mg exchange (DK)
18
20 mg exchange (FR,PT)
14
How many grams of recipe should I take to get 1 PKU Exchange depending on the exchange system I use
Ingredients
Kale soup
Nutrition
per serving:
- Daily Value*
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Kcal: 225
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Protein: 5,3
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Ballast: 3,9g
