4 Serves
64 Mins
Heat the olive oil in a large pot over medium heat.
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TunisianVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
41 µg / 400 µgCalcium
49 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
89 mg / 1,250 mgPotassium
351 mg / 4,700 mgSodium
894 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
6 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Add the chopped onion and minced garlic to the pot and sauté until translucent and fragrant.
Stir in the mixed vegetables and pour in the vegetable broth along with the kvass.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 40 minutes to allow the flavors to meld.
Season the soup with salt and black pepper to taste before serving hot.
48
g11
g18
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Nigerian