Contents
show
Ingredients
- 2 cepe
- 2 allium caryophyllis
- 750 g Carrots
- 4 tbsp oleum,
- 1 polus porrum
- 1 tbsp lycopersiciSusceptibility crustulum
- 500 ml vegetabilis ius
- 1 Pack Chunky tomatoes (400g)
- Sal, piper, saccharum
- Paprika pulveris, dulcis nobilis
- 1 tsp gingiberi
- terra coriandrum
- 2 disc Panis, lux
- 1 tbsp acernus surrepo
- Et ornatis apio
Instructions
- Cepe cortices et allium, subtiliter talos.
- Carotas et porrum lava, in frusta secare.
- Cale 2 tablespoons olei in aeno, fry cepe et dimidium allii, donec transluceat.
- Breviter saute in dolor sit amet.
- Excita in lycopersiciSusceptibility crustulum et sauté.
- Infunde in vegetabili stirpe et tomatoes chunky.
- Adfer ulcus, condire cum sale, piper, ternum sacchari, paprika pulveris et coriandri.
- Operculum et wisi circiter 20 minutes.
- Panem in cubes secare.
- Cale 2 tablespoons olei in sartagine, panis tosti cubulos usque ad aureum brunneum.
- Caetera breviter allia frige.
- Temporum cum sal et piper.
- Pulmentum subtiliter puree, condire cum syrupo acerno et forsitan cum sale et pipere.
- Laminis compone, croutons sparge et apio ornatis.
NUTRICIUM
servientes: 100gCalories: 19kcalcarbohydrates: 0.4gdapibus: 0.2gcrassus; 1.8g