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Jennifer Daniels: "Hubby, Keith, loved it. I subbed sweet potato for…" Read More
13Ingredients
30Minutes
340Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. oil
- 1 cup onion (diced)
- 3 cloves garlic (minced)
- 1 lb. broccoli (cut into small florets, about 5 cups)
- 1 cup carrots (cut into pieces)
- 1/3 cup cashews
- 2 cups broth
- 3/4 cup coconut milk
- 1 Tbsp. lemon juice (optional)
- salt (to taste)
- black pepper (to taste, optional)
- basil (optional)
- 2 Tbsp. parsley (chopped, optional)
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories340Calories from Fat210 |
% DAILY VALUE |
Total Fat23g35% |
Saturated Fat11g55% |
Trans Fat |
Cholesterol0mg0% |
Sodium650mg27% |
Potassium910mg26% |
Protein11g |
Calories from Fat210 |
% DAILY VALUE |
Total Carbohydrate26g9% |
Dietary Fiber7g28% |
Sugars8g |
Vitamin A110% |
Vitamin C190% |
Calcium10% |
Iron25% |
* 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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Reviews(1)
Jennifer Daniels 3 years ago
Hubby, Keith, loved it. I subbed sweet potato for the carrots , threw in a handful of dried coconut, and used the instant pot. I added dried basil and parsley to the blender, along with the lemon juice and almond milk. Huge hit. Of course, I always top by soup with hot sauce.