Ingredients
Low-sodium vegetable bouillon
2 cubes
Leek
1, only the green part
Carrot
1
Zucchini
1/2
Cauliflower (small florets)
50g
Olive oil
2tbsp
Dried parsley
1tsp
Thyme
1/2 tsp
Black pepper
1tsp
Bay leaf
1
Potassium is an essential mineral and does not normally need to be avoided, but in cases of reduced kidney function or dialysis, an excess can be dangerous and dietary restriction is necessary.
Preparation method
Finely chop all the vegetables (smaller pieces = less potassium per bite).
Heat the olive oil in a soup pot and briefly sauté the leek. Add the carrot, zucchini and cauliflower, and stir for 2 minutes.
Pour in the low-sodium vegetable bouillon and add the herbs. Let it simmer gently for 10–15 minutes until everything is tender.
Remove the bay leaf and season to taste with the herbs.
Products in this recipe
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