.jpg&w=3840&q=75)
4 Serves
80 Mins
Prepare the aromatics by finely chopping the onion and mincing the garlic cloves.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
SpanishVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
39 µg / 400 µgCalcium
51 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
88 mg / 1,250 mgPotassium
351 mg / 4,700 mgSodium
1328 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat and sauté the onions and garlic until fragrant.
Add the mixed vegetables to the pot and stir to coat them in the aromatic oil.
Pour in the vegetable broth and bring the mixture to a gentle boil, then reduce heat to simmer for 30 minutes.
Season the soup with salt and black pepper to taste, then serve immediately while hot.
2
g34
g11
g.jpg&w=3840&q=75)
Indonesian
Japanese