Directions:
- Using a vegetable peeler, cut the carrots and courgettes into thin ribbon like slices.
- Bring the stock to the boil in a large saucepan and add the carrots.
- Return stock to the boil, then add the courgettes.
- Boil rapidly for 2-3 minutes, or until vegetables are just tender.
- Stir in parsley, season lightly and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 30.24 Kcal (127 kJ) | ||
| Calories from fat | 2.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.32g | 0% | |
|---|---|---|---|
| Cholesterol | 0.9mg | 0% | |
| Sodium | 75.53mg | 3% | |
| Potassium | 188.43mg | 4% | |
| Total Carbs | 5.89g | 2% | |
| Sugars | 2.91g | 12% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 1.41g | 3% | |
| Vitamin C | 5.3mg | 9% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 0.1mg | 1% | |
| Calcium | 18.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 38.95 Kcal (163 kJ) | ||
| Calories from fat | 3.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.41g | 0% | |
|---|---|---|---|
| Cholesterol | 1.16mg | 0% | |
| Sodium | 97.27mg | 3% | |
| Potassium | 242.66mg | 4% | |
| Total Carbs | 7.58g | 2% | |
| Sugars | 3.74g | 12% | |
| Dietary Fiber | 1.84g | 6% | |
| Protein | 1.82g | 3% | |
| Vitamin C | 6.8mg | 9% | |
| Vitamin A | 0.6mg | 15% | |
| Iron | 0.1mg | 1% | |
| Calcium | 24mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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