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4 Serves
102 Mins
Heat the olive oil in a large pot over medium heat.
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KyrgyzVitamin E
4 mg / 15 mgVitamin K
10 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
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
46 µg / 400 µgCalcium
55 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
67 mg / 420 mgPhosphorus
183 mg / 1,250 mgPotassium
428 mg / 4,700 mgSodium
1693 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
3 g / 28 gSugar
9 g / 50 gSaturated Fat
5 g / 20 gCholesterol
8 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 gAdd the diced onions and minced garlic to the pot, sautéing until fragrant and softened.
Stir in the peanut butter until well combined with the aromatics.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Add the assorted vegetables, reduce heat, and simmer for 60 minutes until the vegetables are tender and the flavors have melded.
Season the soup with salt and black pepper to taste before serving hot.
13
g76
g32
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Nepali