An ideal soup for lunch or as an appetizer.
Ingredients
-
piece of leek
-
piece of celeriac
-
1 tablespoon liquid margarine
-
1/4 vegetable stock tablet with less salt
-
100 grams of cooked mussels
Preparation
- Clean the leek and celeriac and cut the vegetables into small pieces.
- Soften the vegetables with some pepper in the hot margarine.
- Pour 300 milliliters of water and the piece of bouillon tablet and cook the soup for 5 minutes.
- If necessary, mash the celeriac cubes with a fork to thicken the soup a bit.
- Add the mussels and let the soup cook for 1 more minute
Allergy info
Read the label before using stock and margarine.
Number of persons
2
Duration
0-15 minutes
| Energy |
120 kcal |
|---|---|
| Egg white |
10 grams |
| Carbohydrates |
6 grams |
| Fat |
6 grams |
| Saturated fat |
1 gram |
| Fiber |
2 grams |
| Salty |
0.6 grams |
