6 Serves
90 Mins
30 g
45 g
15 g
Prepare the meat and root vegetables by cutting them into uniform, bite-sized pieces using a chefs knife on a cutting board.
Ingredients, vitamins, and health benefits
Meat
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Vitamin K
16 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
24 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
238 µg / 400 µgCalcium
245 mg / 1,300 mgIron
14 mg / 18 mgMagnesium
268 mg / 420 mgPhosphorus
775 mg / 1,250 mgPotassium
2241 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
6 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
Heat the cooking oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the meat and aromatics like onion and garlic to the pot, searing until browned.
Add the root vegetables, cover with water, and season with salt and pepper. Bring to a boil, then reduce heat to a simmer.
Simmer until the vegetables are tender and the broth has thickened, then serve hot in bowls.
Root Vegetables (Carrots, Celery Root, Parsley Root)
Cilantro
Cooking Oil
Onion
Garlic
Salt
Salt And Pepper
Hot Water
Vitamin A
18 µg / 900 µgVitamin C
4 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
24 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
238 µg / 400 µgCalcium
245 mg / 1,300 mgIron
14 mg / 18 mgMagnesium
268 mg / 420 mgPhosphorus
775 mg / 1,250 mgPotassium
2241 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14
g8
g16
g
RomanianZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
22 µg / 55 µgAlcohol
0 g