Vegetable broth

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
4 3
COOK TIME
15 mins
TOTAL TIME
15 mins

Ingredients

Servings: 4
  • 250 g Carrots
  • 1 TEASPOON Butter or margarine
  • 100 g frozen peas
  • 3 TSP Vegetable broth
  • 7-10 Tbsp (Instant)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 stem(s) Parsley
  • 1/2 bunch Chives

Directions

  1. 1

    Peel, wash and thinly slice the carrots. Heat the fat. Steam carrots and peas for 2 minutes. Deglaze with 800 ml water and bring to the boil. Add stock. Season to taste with salt and pepper if necessary.

  2. 2

    Wash and chop the herbs and sprinkle them on top.

Nutrition Facts

KCAL
50 kcal
CARBS
7 g
FATS
1 g
PROTEINS
3 g