Nutrition balance score
Great
Glycemic Index
58
Moderate
Glycemic Load
13
Moderate
Nutrition per serving
Calories177.4 kcal (9%)
Total Fat10 g (14%)
Carbs21 g (8%)
Sugars4.9 g (5%)
Protein3.3 g (7%)
Sodium554.4 mg (28%)
Fiber3.8 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
4 Tbspsunflower oil
1onion
chopped
1red pepper
chopped
1Parsnip
chopped
1carrot
grated
1 tspvegetable stock powder
hipped
170ggreen beans
cut in bite size
2potatoes
medium, cut in bite size
1courgette
cut in small cubes
1can of chopped tomatoes
Lemon juice
for serving, optional
sour cream
for serving, optional
2 Literwater
1 tspsalt
parsley
Instructions
Prep time:
Step 1
Get your kettle ready with hot water for later. Or bring a large cooking pot of water to a boil.
water2 LiterStep 2
Cut the vegetables according to the list.
onion1 
red pepper1 
Parsnip1 
carrot1 Cooking time:
Step 3
In a large pot add the oil. When hot, add the chopped vegetables and keep mixing for 5-7 minutes.
sunflower oil4 Tbsponion1 red pepper1 Parsnip1 carrot1 Step 4
Add the hot water, vegetable stock powder, salt, mix and let it cook on medium heat for 20 minutes.
vegetable stock powder1 tspwater2 Liter
salt1 tspStep 5
Add the green beans and cook for another 15 mins.
green beans170gStep 6
Add the can of tomatoes, potatoes, courgettes, bring the heat to high untill boiling then turn it to low and let it cook for 20 mins.
potatoes2 
courgette1 
can of chopped tomatoes1 Step 7
Turn off the heat, add the parsley and more salt (if necessary according to taste).
parsleyStep 8
Serve with 1 tbsp of lemon juice and 1 tbsp of sour cream. This step is optional.
Lemon juice
sour creamNotes
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