Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
637
Calories
20g
Protein
17g
Fat
110g
Carbs
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 tbsp Oil
- 2 Garlic cloves
- 1 cup Chopped onions
- 2 Celery stalks
- -cut into ½ pieces
- 2 Carrots, cut into discs
- 2 med Parsnips, cut into discs
- 1 large Potato, cubed
- 3 cup -Tomato juice, plus:
- 5 cup -Water
- 1/2 cup Chopped parsley
- 1 tsp Marjoram or oregano
- Salt and pepper, to taste
- 1 can Chickpeas, drained
- 2 cup Shredded cabbage (optional)
- =
Directions
1
1 Heat the oil in a large pan and toss the onion, garlic, celery, carrots, parsnips and potato in it over a low heat.
2
2 Add the juice and water, marjoram, oregano, salt and pepper to taste.
3
3 Increase the heat and simmer for 20 minutes.
4
4 Add the drained chickpeas and the cabbage, if you are using it, and cook for a further 10 minutes.
5
5 Serves 6
Recipe sourced from
fandom