Ingredients
| Marcaroni soup | |
| 5 ml | Cooking oil |
| 1.87 g (1 tsp) | Garlic, minced |
| 5.63 g (1 tbsp) | Onion, sliced |
| 5 g (1tsp) | Celery |
| 180 ml (3/4 cup) | Water |
| 60 g (1/4 cup) | Marcaroni noddles |
| Garlic toasted bread | |
| 20 g (1 slice) | White bread |
| 1.87 g (1 tsp) | Garlic, minced |
| 1.87 g (1 tsp) | Spring onlion, chopped |
| 5 g (1 tsp) | Margerine (unsalted) |
Cooking Instructions
Marcaroni soup
Place pan on medium heat. Pour oil, then sauté garlic, onion and celery. Add water and bring to boil. Put the noodles and cook unitl al dente.
Garlic toasted bread
Combine all ingredients. Set aside at room temperature for 30 minutes before spreading on the bread.
| Level of difficulty | 2 of 5 |
| 174 kcal | Energy |
| 3.5 g | Protein |
| 31 mg | Phosphate |
| 118 mg | Sodium |
| 78 mg | Potassium |