Week 17 Prepped Veggies
Yield 8 servings
Prep time
20 MinTotal time
20 MinIngredients
Peruvian Soup Veggies
Instructions
- Cut around the stem of the poblano pepper, removing all the seeds before medium dicing. Add to a quart bag. Small dice the onion and add to that bag. Dice up a jalapeño and add to the bag. Seal and refrigerate.
- Medium dice two large carrots and put in a small bag and refrigerate.
- Take the remaining half of red onion, and cut in small strips to form half moons. Put in a small baggy and refrigerate.
- Cut off the bottom 1/2” of the washed green onions by the white roots. Slice the rest of the stalks into thin pieces and refrigerate.
- Cut off the majority of the stems of the cilantro, and roughly chop the leaves and place in a small baggy or container before refrigerating.
- Take your bunch of washed parsley and chop off the stems. Rough chop the parsley leaves and store in a container or baggy before refrigerating.
Nutrition Facts
Calories
21Fat
0 gSat. Fat
0 gCarbs
5 gFiber
1 gNet carbs
3 gSugar
2 gProtein
1 gSodium
18 mgCholesterol
0 mg
