Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Turnip | 1 medium (122g) | 34 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Meat | not in our table | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 250g calf meat
- 2 carots
- 2 turnips
- 2 potatoes
- 2 celery sticks
- 3 tomatoes
- parsley
- 1/2 cup vermecilli
- 1 tablespoon oil
- 1 teaspoon pepper
- pinch saffron
- =
Directions
Peel the vegetables and dice them. Put them in a large pan with the meat, which also needs to be cut into small cubes. Add the parsley, onion, oil, salt, pepper and saffon and stir.
Add 2 litres of water and bring the mixture to the boil.
Blanch the tomatoes in boiling water for a few seconds and then peel them carefully. Put them in a bowl and mash with a fork before adding to the soup. Leave the pan on a medium heat for about 60 minutes. Make sure it is covered for the best results.
With about 10 minutes to go, add the vermecelli, stir once and cover.
Serve immediately.
This serves 6