Ingredients
75
75 servings
- •1.5 gallons vegetable broth
- •4 butternut squashes - peeled, seeded, and diced
- •6 bunches mustard greens, chopped
- •7 heads cauliflower, cut into florets
- •7 heads broccoli, cut into florets
- •7 red bell peppers, diced
- •15 carrots, peeled and diced
- •15 parsnips, diced
- •1.5 onions, diced
- •1.5 stalks celery, diced
- •0.75 cup raisins
- •0.25 cup curry powder
- •0.25 cup ground ginger
- •0.25 cup ground cumin
- •1.5 teaspoons cayenne pepper
Instructions
- Combine vegetable broth, butternut squash, mustard greens, cauliflower, broccoli, red bell peppers, carrots, parsnips, onions, celery, raisins, curry powder, ginger, cumin, and cayenne pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 1 hour.
Nutritional Facts
Per 75 servings
- Calories: 108
- Carbohydrate: 24g
- Fat: 1g
- Fiber: 7g
- Protein: 4g
- Sugar: 8g
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