4 Serves
96 Mins
Soak the dried Gundruk in warm water for 20 minutes to rehydrate, then drain and set aside.
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IndianVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
7 µg / 400 µgCalcium
21 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
22 mg / 1,250 mgPotassium
115 mg / 4,700 mgSodium
1020 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic to the pot, sautéing until fragrant and translucent.
Stir in the rehydrated Gundruk and the vegetable broth, bringing the mixture to a gentle boil.
Reduce the heat to low and simmer the soup for 50 minutes to allow the flavors to meld thoroughly.
Season the soup with salt and black pepper to taste before serving hot.
25
g31
g35
g
Cameroonian