14 Ingredients
  • 3 small fennel bulbs, roughly chopped
  • 4 celery stalks, roughly chopped
  • 1 bunch scallions, roughly chopped
  • 1 sweet onion (such as Vidalia), roughly chopped
  • 2 cloves garlic, roughly chopped
  • 3 red bell peppers, seeded and roughly chopped
  • 2 ripe tomatoes, diced (or one 14.5-ounce can chopped tomatoes, undrained)
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups (32 ounces) tomato or vegetable juice
  • Juice of 2 lemons
  • 1 teaspoon hot pepper sauce (optional)
  • Lemon or lime wedges
Nutrition
207
10% daily value
8 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

22% 14

Saturated

10% 2

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

7% 20

Carbs (net)

- 14

Fiber

22% 5

Sugars

- 12

Sugars, added

- 0

Protein

7% 4

Cholesterol

- 0

Sodium

35% 837

Calcium

9% 87

Magnesium

10% 43

Potassium

17% 816

Iron

9% 2

Zinc

5% 1

Phosphorus

14% 98

Vitamin A

18% 166

Vitamin C

160% 144

Thiamin (B1)

11% 0

Riboflavin (B2)

11% 0

Niacin (B3)

13% 2

Vitamin B6

28% 0

Folate equivalent (total)

21% 85

Folate (food)

- 94

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

30% 5

Vitamin K

80% 96

Sugar alcohols

- 0

Water

- 320
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