Directions:
- Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup chicken stock and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes. Add butter and toss until incorporated. To serve, pour vegetables in a large bowl and shower with mixed herbs and season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 268.77 Kcal (1125 kJ) | ||
| Calories from fat | 90.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.05g | 15% | |
|---|---|---|---|
| Cholesterol | 17.07mg | 6% | |
| Sodium | 252.48mg | 11% | |
| Potassium | 1071.91mg | 23% | |
| Total Carbs | 40.95g | 14% | |
| Sugars | 17.07g | 68% | |
| Dietary Fiber | 11.34g | 45% | |
| Protein | 5.27g | 11% | |
| Vitamin C | 49.9mg | 83% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 1.1mg | 6% | |
| Calcium | 116.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 61.01 Kcal (255 kJ) | ||
| Calories from fat | 20.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.28g | 15% | |
|---|---|---|---|
| Cholesterol | 3.87mg | 6% | |
| Sodium | 57.31mg | 11% | |
| Potassium | 243.31mg | 23% | |
| Total Carbs | 9.29g | 14% | |
| Sugars | 3.88g | 68% | |
| Dietary Fiber | 2.57g | 45% | |
| Protein | 1.2g | 11% | |
| Vitamin C | 11.3mg | 83% | |
| Vitamin A | 0.3mg | 40% | |
| Iron | 0.3mg | 6% | |
| Calcium | 26.4mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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