35minutes, 20 of them waiting
197Calories
5gProtein
2servings
The soup you make when your body wants a break. It is light, it is warm, and it fills your stomach for very few calories. An egg stirred in turns it into a meal.
Ingredients
Forservings
- 800 mlVegetable stock
- 150 gCarrots
- 100 gPeppers
- 100 gCourgette
- 100 gLeek
- 100 gPotatoes
- 10 gOlive oil (1 tbsp)
- Bay leaf, parsley, salt, pepper
How to make it
- Cut all the vegetables into small cubes, the leek into rings.
- Soften the leek and carrot in the oil for three minutes, add the stock and bay, bring to the boil.
- Add the rest of the vegetables, simmer for 15 minutes, then salt, pepper and parsley.
One tip
For more protein stir a beaten egg into the boiling soup at the end, or add a few spoons of lentils.
Nutrition per serving
| Calories | 197 |
|---|---|
| Protein | 5 g |
| Fat | 6 g |
| Carbs | 31 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
—
2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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