Directions:
- Chop all vegetables. Pan fry cauliflower and broccoli in a very hot buttered pan in small batches to get some browning. Set aside.
- Heat 1 teaspoon canola oil and 2 tablespoons water on medium high in a stock pot. Add chopped onion, fennel, and carrot. Add a large pinch of salt and pepper. Cook about 5 minutes or until white vegetables become somewhat translucent. Add garlic and stir. Cook until garlic is fragrant.
- Add vegetable stock and bay leaf. Bring to a boil, then simmer for 15 minutes.
- Add reserved cauliflower and broccoli as well as the parsley. Cook for another minute. Finish with lemon juice. Salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 505.33 Kcal (2116 kJ) | ||
| Calories from fat | 18.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.09g | 3% | |
|---|---|---|---|
| Cholesterol | 3.82mg | 1% | |
| Sodium | 18951.86mg | 790% | |
| Potassium | 594.93mg | 13% | |
| Total Carbs | 99.01g | 33% | |
| Sugars | 4.68g | 19% | |
| Dietary Fiber | 4.96g | 20% | |
| Protein | 3.3g | 7% | |
| Vitamin C | 68.6mg | 114% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 0.9mg | 5% | |
| Calcium | 71.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 160.12 Kcal (670 kJ) | ||
| Calories from fat | 5.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.66g | 3% | |
|---|---|---|---|
| Cholesterol | 1.21mg | 1% | |
| Sodium | 6005.26mg | 790% | |
| Potassium | 188.52mg | 13% | |
| Total Carbs | 31.37g | 33% | |
| Sugars | 1.48g | 19% | |
| Dietary Fiber | 1.57g | 20% | |
| Protein | 1.05g | 7% | |
| Vitamin C | 21.7mg | 114% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.3mg | 5% | |
| Calcium | 22.7mg | 7% | |
* 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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