Provençal Vegetable Soup

This tomato soup packed with vegetables is bursting with flavour as I gently stew fresh tomatoes and vegetables until they are soft and sweet. At the end, I add fresh herbs and some olives. Vegetarian, 500 ml, enough for 2 bowls.

Fennel, carrot, mushrooms, celery, white onion, garlic, fresh tarragon, bay leaf, parsley, butter beans, kalamata olives, capers, thyme, gluten-free soy sauce, tomato purée, white miso (soybean paste), organic vegetable stock, balsamic vinegar, pepper and salt, sunflower oil.

Allergens: selderij, soja, sulfiet.

MicrowaveMarleen's choice

Heat the soup in the microwave with the lid loosely on for 1-2 minutes, or in a saucepan on the stove.

Energy41,87 kcal

Protein1,81 g

Fat1,38 g

of which saturated0,18 g

Carbohydrates4,34 g

Dietary fibre2,17 g

Salt0,59 g

Average weight: 500 g