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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 1 cup yellow onion (diced)
- 1 cup celery (diced, 2 stalks)
- 1 cup carrot (diced, 2-3 whole carrots)
- 4 garlic cloves (minced)
- 1 cup parsnip (diced, 1 small)
- 1/2 lb. Yukon Gold potatoes (approximately 2)
- 1/2 lb. turnip (1 medium)
- 1 cup leek (sliced)
- 2 tsp. fresh rosemary
- 2 tsp. fresh thyme
- 1 pinch red pepper flakes
- 1/4 tsp. white pepper
- salt (unchecked▢, to taste)
- freshly ground black pepper (unchecked▢, to taste)
- 1/4 tsp. rubbed sage (dried)
- 1 bay leaf
- 4 cups vegetable broth (or stock)
- 2 cups kale (chopped)
- 1/2 lemon (freshly squeezed)
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium1240mg52% |
| Potassium850mg24% |
| Protein5g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate33g11% |
| Dietary Fiber8g32% |
| Sugars11g |
| Vitamin A170% |
| Vitamin C110% |
| Calcium15% |
| Iron20% |
* 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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