4 Serves
97 Mins
Heat the olive oil in a large pot over medium heat.
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Vitamin E
1 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
51 µg / 400 µgCalcium
72 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
185 mg / 1,250 mgPotassium
646 mg / 4,700 mgSodium
1527 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
4 g / 28 gSugar
8 g / 50 gSaturated Fat
2 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Add the chopped onion and minced garlic to the pot, sautéing until fragrant and translucent.
Stir in the assorted vegetables and pour in the vegetable broth.
Bring the mixture to a gentle boil, then reduce heat to low and simmer for 50 minutes to allow the flavors to meld.
Season the soup with salt and black pepper to taste before serving hot.
25
g75
g24
g
