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4 Serves
71 Mins
Prepare the base by heating the olive oil in a large pot over medium heat.
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CameroonianVitamin E
2 mg / 15 mgVitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
11 µg / 2.4 µgFolate
50 µg / 400 µgCalcium
59 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
94 mg / 420 mgPhosphorus
395 mg / 1,250 mgPotassium
1038 mg / 4,700 mgSodium
1765 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
43 µg / 55 µgFiber
4 g / 28 gSugar
7 g / 50 gSaturated Fat
3 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Add the chopped onions and minced garlic to the pot, sautéing until they become soft and translucent.
Stir in the chopped carrots and potatoes, cooking for a few minutes to lightly brown them.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Reduce the heat to low, cover, and simmer the soup to allow the vegetables to tenderize.
Add the fresh white fish fillets to the simmering broth and cook until the fish is opaque and flakes easily with a fork.
Season the soup with salt and black pepper to taste, then serve hot.
24
g19
g24
g
Vietnamese
American