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4 Serves
45 Mins
33 g
24 g
6 g
Heat the olive oil in a large pot over medium heat.
Ingredients, vitamins, and health benefits
Olive Oil
Tamarind Pulp
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
IndianVitamin E
1 mg / 15 mgVitamin K
33 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
109 µg / 400 µgCalcium
104 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
154 mg / 420 mgPhosphorus
190 mg / 1,250 mgPotassium
742 mg / 4,700 mgSodium
1320 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
4 g / 28 gSugar
13 g / 50 gSaturated Fat
2 g / 20 gCholesterol
18 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
Add the onions and garlic to the pot and sauté until fragrant and translucent.
Pour in the vegetable broth and bring to a gentle boil, then add the assorted vegetables.
Reduce heat and simmer the soup for 10 minutes to allow the flavors to meld.
Season the soup with salt and black pepper to taste, then serve hot.
Bean Sprouts
Pineapple
Fish Sauce
Fresh Herbs
Onion
Garlic
Vegetable Broth
Assorted Vegetables
Salt
Black Pepper
Vitamin A
103 µg / 900 µgVitamin C
31 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
33 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
109 µg / 400 µgCalcium
104 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
154 mg / 420 mgPhosphorus
190 mg / 1,250 mgPotassium
742 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
13 g / 50 gSaturated Fat
2 g / 20 gCholesterol
18 mg / 300 mgCaffeine
0 mgNet Carbs
20
g55
g20
g
French
MexicanZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
16 µg / 55 µgAlcohol
0 g