4 Serves
94 Mins
Prepare the catfish by cleaning it thoroughly and cutting it into manageable steaks or chunks.
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KyrgyzVitamin E
2 mg / 15 mgVitamin K
20 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
94 µg / 400 µgCalcium
134 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
123 mg / 420 mgPhosphorus
361 mg / 1,250 mgPotassium
940 mg / 4,700 mgSodium
1390 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
4 g / 20 gCholesterol
71 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Heat the olive oil in a large stock pot over medium heat.
Sauté the chopped yellow onion and minced garlic until fragrant and softened.
Add the assorted vegetables, vegetable broth, and water to the pot, bringing the mixture to a gentle boil.
Carefully add the catfish pieces to the broth and season with salt and black pepper. Reduce heat and simmer for 30 minutes until the fish is cooked through and the flavors have melded.
Ladle the soup into bowls and serve hot.
13
g76
g32
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Nepali