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4 Serves
106 Mins
Prepare the aromatics by finely chopping the yellow onion and mincing the garlic cloves.
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CameroonianVitamin E
2 mg / 15 mgVitamin K
24 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
30 µg / 400 µgCalcium
64 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
162 mg / 1,250 mgPotassium
432 mg / 4,700 mgSodium
1779 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
3 g / 28 gSugar
8 g / 50 gSaturated Fat
3 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat.
Add the chopped yellow onion and minced garlic to the pot, sautéing until they become soft and translucent.
Stir in the assorted vegetables and the fenugreek powder, ensuring they are well coated with the aromatics.
Pour in the vegetable broth and bring the mixture to a gentle boil, then reduce the heat to low and simmer for 60 minutes to allow the flavors to meld.
Season the soup with salt and black pepper to taste before serving hot.
24
g19
g24
g
Vietnamese
American