Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Avocado Oil | 1 tbsp (14g) | 124 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons avocado oil
- 2 medium-size onions , neatly chopped
- 4 medium-size garlic , minced
- 3 medium-size stalks celery , minced
- 1 medium-size cabbage , neatly cut
- 2 medium-size potatoes , neatly cut
- 3 medium-size carrots , neatly chopped
- 2 teaspoons dried Italian seasoning
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 3 tablespoons chicken bouillon cube
- 1 teaspoon smoked paprika
- 1–2 cups water
Directions
Heat the avocado oil in a large saucepan over a medium heat. Add the neatly chopped onions and cook until tender for about 2 minutes.
Stir in the garlic and celery and cook until fragrant.
Add the cabbage, potatoes, carrots, Italian seasonings, onion powder, garlic powder, bouillon cubes, smoked paprika, and water. Cover the saucepan and bring to a boil .
Reduce the heat and let simmer for about 20 minutes.
Check the seasonings and adjust where necessary.
Remove and serve warm with any complimentary dish of your choice.