12 Ingredients
  • 2 cups carrot juice
  • 10 ounces shiitake mushrooms, stems removed and reserved, caps sliced
  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons unsalted butter
  • 1 cup instant barley
  • 1 medium onion, chopped
  • 1 stalk celery with leaves, finely diced
  • 1/4 teaspoon dried rosemary, crumbled
  • Kosher salt and freshly ground pepper
  • 4 medium carrots, cut into 1/2-inch pieces
  • 4 cups kale or mustard greens, stems removed and leaves torn
  • 1 tablespoon grated peeled ginger
Nutrition
452
23% daily value
4 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

31% 20

Saturated

43% 9

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

21% 62

Carbs (net)

- 47

Fiber

61% 15

Sugars

- 12

Sugars, added

- 0

Protein

23% 11

Cholesterol

10% 31

Sodium

40% 961

Calcium

15% 150

Magnesium

30% 124

Potassium

27% 1271

Iron

21% 4

Zinc

24% 3

Phosphorus

46% 321

Vitamin A

202% 1822

Vitamin C

61% 55

Thiamin (B1)

43% 1

Riboflavin (B2)

36% 0

Niacin (B3)

40% 6

Vitamin B6

65% 1

Folate equivalent (total)

13% 51

Folate (food)

- 51

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

142% 21

Vitamin E

30% 5

Vitamin K

151% 182

Sugar alcohols

- 0

Water

- 315
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