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Ingredients
US|METRIC
4 SERVINGS
- 1 tsp. olive oil (or Ghee)
- 1 sweet onion (diced)
- 8 cloves garlic (minced)
- 6 carrots (peeled and diced)
- 6 celery stalks (diced)
- 1/2 jalapeno (diced, remove the seeds if you want a little less heat)
- 1 inch fresh ginger (peeled and minced)
- 1 1/2 cups quinoa (cooked)
- 1/4 cup parsley (diced)
- 7 cups stock (Veggie, or enough veggie stock to cover the vegetables about 2 inches)
- 2 tsp. dried dill
- 3 Tbsp. fresh dill
- 1 tsp. dried basil
- 1 tsp. tumeric
- 1 tsp. onion powder
- 1 tsp. granulated garlic
- 1 Tbsp. chicken base (Vegetarian ‘, I use Vogue Vegetarian Soup Base, optional)
- 2 bay leaves
- salt (to taste)
- pepper (to taste)
- tofu (Crispy, or protein of choice)
- 1 cup curly kale (chopped, optional)
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NutritionView More
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500Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories500Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol15mg5% |
Sodium900mg38% |
Potassium1420mg41% |
Protein25g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate81g27% |
Dietary Fiber10g40% |
Sugars18g |
Vitamin A340% |
Vitamin C50% |
Calcium15% |
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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