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4 Serves
77 Mins
Heat the palm oil in a large pot over medium heat.
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KyrgyzVitamin E
4 mg / 15 mgVitamin K
596 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
248 µg / 400 µgCalcium
153 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
112 mg / 420 mgPhosphorus
143 mg / 1,250 mgPotassium
898 mg / 4,700 mgSodium
1637 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
6 g / 28 gSugar
4 g / 50 gSaturated Fat
8 g / 20 gCholesterol
27 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
Sauté the chopped yellow onion and minced garlic until fragrant and softened.
Add the assorted hot pot proteins and stockfish to the pot, cooking until browned.
Stir in the vegetable stock and bring the mixture to a gentle simmer.
Incorporate the assorted hot pot vegetables and leafy greens, folding them into the broth.
Season the soup with salt and black pepper to taste, then serve hot.
13
g76
g32
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Nepali