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Ingredients
US|METRIC
4 SERVINGS
- 1 tsp. avocado oil (or 3 tablespoons of vegetable broth)
- 3 medium carrots (– sliced diagonally about ¼ inch thick)
- 4 green onions (– sliced ¼ inch thick, reserve some for garnish, optional)
- 2 jalapeno peppers (– sliced in ¼ inch rounds, set ½ of one aside for garnish and cook the rest, optional)
- 1 red bell pepper (small, – seeded and finely diced)
- 10 mushroom caps (baby, – sliced about 14 inch thick, I used baby bellas, you can use whatever you have on hand)
- 2 cloves garlic (– minced)
- 32 oz. vegetable broth
- 1 tsp. ground ginger (or 1 tablespoon of fresh grated ginger)
- 1 tsp. turmeric
- 1 Tbsp. soy sauce (I use low-sodium)
- 1/2 lime (approximately 3 tablespoons Slice the rest of the lime for garnish, optional)
- 2 Tbsp. chopped cilantro (coarsely, + a few stems for garnish, optional)
- sea salt (to taste)
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NutritionView More
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80Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories80Calories from Fat10 |
| % DAILY VALUE |
| Total Fat1.5g2% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium1360mg57% |
| Potassium460mg13% |
| Protein3g |
| Calories from Fat10 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber4g16% |
| Sugars8g |
| Vitamin A190% |
| Vitamin C90% |
| Calcium4% |
| Iron8% |
* 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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