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Ingredients
US|METRIC
10 SERVINGS
- 1 small carrots (large or 2)
- 2 parsnips (medium)
- 1 red beet (medium)
- 1 yellow onion (large)
- 1 celery root (small, optional)
- 2 green bell peppers
- 1 jalapeño (small)
- 1 Tbsp. coconut oil (I used olive)
- sea salt
- freshly ground black pepper
- 1/2 head green cabbage
- 6 yukon gold potatoes (peeled and cut into small cubes)
- 28 oz. crushed tomatoes
- 7 garlic cloves (minced)
- 1/4 cup fresh dill (finely chopped, plus more for serving)
- 1/4 cup finely chopped fresh parsley (plus more for serving)
- red wine vinegar (A splash of, optional)
- vegan sour cream
- yogurt
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat20 |
| % DAILY VALUE |
| Total Fat2g3% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium270mg11% |
| Potassium1230mg35% |
| Protein8g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber9g36% |
| Sugars5g |
| Vitamin A35% |
| Vitamin C130% |
| Calcium15% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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