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6 Serves
97 Mins
Heat the olive oil in a large pot over medium heat.
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NicaraguanVitamin E
1 mg / 15 mgVitamin K
18 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
74 µg / 400 µgCalcium
78 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
177 mg / 1,250 mgPotassium
808 mg / 4,700 mgSodium
2019 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
9 g / 28 gSugar
5 g / 50 gSaturated Fat
4 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
Add the chopped onion and minced garlic to the pot, sautéing until softened and fragrant.
Stir in the mixed vegetables and sauerkraut, cooking for another few minutes to combine flavors.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Reduce the heat to low, cover, and simmer the soup to allow the sauerkraut to tenderize.
Season the soup with salt and black pepper to taste, then serve hot.
25
g17
g20
g
Spanish