1 cup Dry sorghum soaked overnight (optional, leave out, or sub quinoa during the last 15 minutes of cooking
1 tablespoon Olive oil
1 cup Diced onion
3 Cloves chopped garlic
5.5 cup Diced fennel bulb
1 cup Diced carrot
5.5 cup Sliced celery
1 cup Diced tomato
6 cup Chicken stock
1 teaspoon Herbs de provence
1 cup Chopped kale
As required Salt and pepper to taste
Nutrition value
970
calories per serving
45 g Fat56 g Protein104 g Carbs66 g FiberOther
Current Totals
45 g Fat
56 g Protein
104 g Carbs
66 g Fiber
MacroNutrients
Carbs
104 g
Protein
56 g
Fiber
66 g
Fats
Fat
45 g
Vitamins & Minerals
Calcium
1820 mg
Iron
32 mg
Vitamin A
1918 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
19 mg
Vitamin B6
1 mg
Vitamin B9
136 mcg
Vitamin B12
0 mcg
Vitamin C
106 mg
Vitamin E
2 mg
Copper
3 mcg
Magnesium
679 mg
Manganese
11 mg
Phosphorus
1156 mg
Selenium
43 mcg
Zinc
8 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
