Hazırlanışı
1Heat 14 g olive oil in a large pot over low heat. Add finely diced 200 g onion, 150 g celery, and 150 g carrot; cook 8–10 minutes until soft and translucent.
2Stir in 5 g minced garlic and 8 g fresh rosemary; cook 1 minute until fragrant.
3Add 1 g tomato sauce, 1 g paprika, and 404 g chicken bouillon; stir to combine.
