18 Ingredients
  • 2 tablespoons olive oil
  • 1/2 teaspoon turmeric
  • 3 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1/4 cup finely chopped cilantro
  • 1/2 cup finely chopped flat-leaf parsley
  • 2 garlic cloves, minced
  • 1 (14-ounce) can diced tomatoes, undrained
  • 1 large fennel bulb, cut into 1/2-inch wedges
  • 1 1/4 pounds Yukon Gold potatoes, peeled and cut into 6 wedges
  • 2 cups chopped peeled turnips
  • 4 carrots, cut in half lengthwise and then into 3-inch sticks
  • 1 cup vegetable broth
  • 1 cup frozen baby peas
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh lemon juice
  • Fresh cilantro sprigs
Nutrition
197
10% daily value
6 servings
                                       
                                            balanced, high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

9% 6

Saturated

4% 1

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

11% 34

Carbs (net)

- 26

Fiber

35% 9

Sugars

- 9

Sugars, added

- 0

Protein

11% 6

Cholesterol

- 0

Sodium

32% 767

Calcium

11% 113

Magnesium

15% 61

Potassium

30% 1048

Iron

19% 3

Zinc

7% 1

Phosphorus

21% 148

Vitamin A

47% 426

Vitamin C

91% 55

Thiamin (B1)

37% 1

Riboflavin (B2)

9% 0

Niacin (B3)

14% 3

Vitamin B6

26% 1

Folate equivalent (total)

17% 67

Folate (food)

- 67

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

10% 2

Vitamin K

174% 140
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