Directions:
- Heat oil in a large saucepan oil. Add the onion, celery, bell pepper and garlic, and sauté for about 5 minutes.
- Add water, squash, rutabaga, oregano, paprika and salt; bring to a simmer. Cook for 40 to 45 minutes over medium-low heat until the rutabaga is tender, stirring occasionally.
- Stir in the kale and cook for about 10 minutes more.
- To thicken, mash the squash and rutabaga against the side of the pan with the back of a spoon. Stir in the parsley and let stew stand for 5 to 10 minutes before serving.
- Ladle into bowls and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 91.49 Kcal (383 kJ) | ||
| Calories from fat | 23.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.64g | 4% | |
|---|---|---|---|
| Sodium | 429.11mg | 18% | |
| Potassium | 564.1mg | 12% | |
| Total Carbs | 16.67g | 6% | |
| Sugars | 4.82g | 19% | |
| Dietary Fiber | 3.49g | 14% | |
| Protein | 2.56g | 5% | |
| Vitamin C | 73.9mg | 123% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 9.6mg | 53% | |
| Calcium | 130.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 21.47 Kcal (90 kJ) | ||
| Calories from fat | 5.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.62g | 4% | |
|---|---|---|---|
| Sodium | 100.72mg | 18% | |
| Potassium | 132.41mg | 12% | |
| Total Carbs | 3.91g | 6% | |
| Sugars | 1.13g | 19% | |
| Dietary Fiber | 0.82g | 14% | |
| Protein | 0.6g | 5% | |
| Vitamin C | 17.3mg | 123% | |
| Vitamin A | 0.3mg | 40% | |
| Iron | 2.3mg | 53% | |
| Calcium | 30.7mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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