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4 Serves
66 Mins
Heat the olive oil in a large pot over medium heat.
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TanzanianVitamin E
1 mg / 15 mgVitamin K
79 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
46 µg / 400 µgCalcium
189 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
158 mg / 1,250 mgPotassium
593 mg / 4,700 mgSodium
1450 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
3 g / 28 gSugar
21 g / 50 gSaturated Fat
2 g / 20 gCholesterol
22 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
Add the chopped onion and minced garlic to the pot, sautéing until they become soft and translucent.
Stir in the assorted vegetables and vegetable broth, bringing the mixture to a gentle simmer.
Incorporate the yogurt into the soup, stirring constantly to ensure a smooth consistency, and continue to simmer for 20 minutes.
Season the soup with salt and black pepper to taste, then stir in the fresh herbs just before serving.
17
g59
g14
g
Italian
Moroccan