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“Super Foods Cookbook”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, combine the stock, onions, celery, carrots, parsnips, curry powder and fennel.
  2. Bring to a boil, then reduce heat and simmer until the vegetables are tender, about 30 minutes.
  3. Add the escarole and cook for 10 more minutes.

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