Preparation time: 5 minutes
Cooking time: 20 minutes
Servings: 4


4 cups of water
1 can bamboo shoots
1 carrot, diced
1 tablespoon olive oil
1 garlic clove, diced


1. Preheat the olive oil in the saucepan.
2. Add garlic and carrot. Roast the vegetables for 2-3 minutes.
3. Then add bamboo shoots and water.
4. Close the lid and cook the soup for 15 minutes on medium heat.

per serving:

50 calories,1.3g protein, 3.9g carbohydrates, 3.8g fat, 1.3g
fiber, 0mg cholesterol, 22mg sodium, 107mg potassium