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4 Serves
113 Mins
Heat the olive oil in a large stock pot over medium heat.
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IndianVitamin E
2 mg / 15 mgVitamin K
26 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
91 µg / 400 µgCalcium
73 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
40 mg / 420 mgPhosphorus
245 mg / 1,250 mgPotassium
510 mg / 4,700 mgSodium
1338 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
2 g / 28 gSugar
7 g / 50 gSaturated Fat
5 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
Add the chopped yellow onion and minced garlic to the pot, sautéing until the onion becomes translucent and fragrant.
Stir in the assorted vegetables and pour in the vegetable broth, bringing the mixture to a gentle boil.
Reduce the heat to low and simmer the soup for 30 minutes to allow the flavors to meld thoroughly.
Season the broth with salt and black pepper to taste, then carefully add the momo dumplings to the simmering liquid and cook until they are heated through.
Ladle the hot soup and dumplings into bowls and serve immediately.
25
g31
g35
g
Cameroonian