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
