Clear broth with carrots, peas and herbs

For 4 people
  • 1 onion
  • 2 (approx. 200 g) Carrots
  • 15 g Butter or margarine
  • 3/4 l clear broth (instant)
  • 150 g frozen peas
  • 3 stem (s) parsley
  • Salt
  • Pepper
25 minutes
light
1.
Peel and dice the onion. Clean, peel and cut the carrots into sticks. Heat the fat in a saucepan, sauté the onions and carrots and deglaze with the broth. Add frozen peas, bring to the boil, cover and simmer over low heat for about 8 minutes. Wash the parsley, pat dry and chop except for something to garnish. Season the broth with salt and pepper, arrange on deep plates, sprinkle with parsley and serve garnished. Fresh onion baguette tastes good with it
1 person approx.:
  • 70 kcal
  • 290 kJ
  • 3 g protein
  • 3 g fat
  • 7 g carbohydrates

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