:max_bytes(150000):strip_icc()/4597916-afe2e0a0c3d74758907828ff4b5ca6a0.jpg)
Ingredients
-
1 ½ gallons vegetable broth
-
4 butternut squashes - peeled, seeded, and diced
-
6 bunches mustard greens, chopped
-
7 heads cauliflower, cut into florets
-
7 heads broccoli, cut into florets
-
7 red bell peppers, diced
-
15 carrots, peeled and diced
-
15 parsnips, diced
-
1 ½ onions, diced
-
1 ½ stalks celery, diced
-
¾ cup raisins
-
¼ cup curry powder
-
¼ cup ground ginger
-
¼ cup ground cumin
-
1 ½ teaspoons cayenne pepper
Directions
-
Combine vegetable broth, butternut squash, mustard greens, cauliflower, broccoli, red bell peppers, carrots, parsnips, onions, celery, raisins, curry powder, ginger, cumin, and cayenne pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 1 hour.
Nutrition Facts (per serving)
108 | Calories |
1g | Fat |
24g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 75 | |
Calories 108 | |
% Daily Value * | |
Total Fat 1g | 1% |
Saturated Fat 0g | 1% |
Sodium 196mg | 9% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 7g | 24% |
Total Sugars 8g | |
Protein 4g | 8% |
Vitamin C 97mg | 108% |
Calcium 105mg | 8% |
Iron 2mg | 11% |
Potassium 749mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.