4 Serves
107 Mins
Prepare the proteins by soaking the stockfish and dried fish in a pot of hot water until softened, then drain.
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KyrgyzVitamin E
5 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
74 µg / 400 µgCalcium
134 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
140 mg / 420 mgPhosphorus
686 mg / 1,250 mgPotassium
1260 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
94 µg / 55 µgFiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
12 g / 20 gCholesterol
90 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
Heat the palm oil in a large pot over medium heat and sauté the chopped onions and minced garlic until fragrant.
Add the softened fish and vegetable broth to the pot, bringing the mixture to a gentle simmer.
Incorporate the prepared leafy vegetables into the pot, stirring gently to combine with the broth and proteins.
Season the soup with salt and black pepper, then continue to simmer for 30 minutes to allow the flavors to meld.
Remove from heat and serve the soup hot.
13
g76
g32
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Nepali