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4 Serves
81 Mins
Prepare the bitterleaf by washing it thoroughly in water to remove excess bitterness, then set aside.
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KyrgyzVitamin K
582 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
397 µg / 400 µgCalcium
374 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
309 mg / 420 mgPhosphorus
249 mg / 1,250 mgPotassium
1610 mg / 4,700 mgSodium
1494 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
10 g / 28 gSugar
14 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Heat the cooking oil in a large pot over medium heat.
Sauté the chopped onions and minced garlic in the oil until fragrant and translucent.
Pour in the vegetable broth and bring to a gentle boil.
Add the prepared bitterleaf and simmer the soup to allow the flavors to meld.
Season the soup with salt and black pepper to taste, then serve hot.
13
g76
g32
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Nepali