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4 Serves
70 Mins
Heat the olive oil in a large pot over medium heat.
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VietnameseVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
26 µg / 400 µgCalcium
35 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
51 mg / 1,250 mgPotassium
404 mg / 4,700 mgSodium
1282 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
2 g / 28 gSugar
6 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Add the finely chopped onions and minced garlic to the pot, sautéing until they are soft and translucent.
Stir in the flour to create a roux and cook for 2 minutes to remove the raw flour taste.
Add the fresh tomatoes or tomato puree and vegetable broth, stirring well to combine.
Bring the mixture to a gentle boil, then reduce the heat and simmer for 30 minutes to allow the flavors to meld.
Season the soup with salt and black pepper to taste before serving hot.
89
g59
g34
g
Moroccan
Creole