Ingredients 2 tbsp olive oil 1 onion, diced 2 carrots, diced 2 celery stalks, diced 2 cloves garlic, minced 400 g canned diced tomatoes 1.5 L vegetable broth 1 cup kale, chopped 1 can (400 g) cannellini beans, drained and rinsed Salt and pepper to taste Method Heat the olive oil in a large pot […]
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Ingredients – 4 parsnips, peeled and chopped – 1 onion, diced – 2 cloves garlic, minced – 1 tbsp olive oil – 750 ml vegetable broth – 1 can (400 g) crab meat, drained – 1 cup coconut milk – Salt, to taste – Black pepper, to taste – 1 tbsp fresh parsley, chopped Method
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Ingredients – 600 g parsnips, peeled and chopped – 1 large onion, chopped – 2 cloves garlic, minced – 50 g butter – 1 tsp thyme leaves – 1 L chicken or vegetable broth – 400 g crab meat – 240 ml coconut milk – Salt and pepper to taste – Fresh parsley for garnish
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Ingredients – 1 cup pearl barley – 1 tablespoon olive oil – 1 onion, chopped – 3 cloves garlic, minced – 250 g mushrooms, sliced – 1 carrot, diced – 1 potato, diced – 1 teaspoon dried dill – 1 can (400 g) diced tomatoes – 1.5 liters vegetable broth Method 1. Heat olive oil
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