Ingredients
- 100 g acelgas
- 1 dente de alho
- 10 g gengibre fresco
- 1 cebola
- 150 g cenoura
- 80 g alho-francês
- 10 g azeite
- 150 g bolbo de aipo
- 300 g água
- 1 c. chá cheia de caldo de legumes caseiro
- 10 g sumo de limão
- 2 talos de salsa
- ¼ c. chá de pimenta moída
- Sal
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