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Ingredients
  • 1 small bunch parsley
  • 1 small handful fresh basil
  • 500 g ripe tomato, quatered
  • 1 carrot, roughly chopped (omit if P2 or 4)
  • ½ tsp onion powder
  • 2 tbsp stock concentrate
  • ⅛ tsp black pepper cracked
  • 800 g water
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