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4 Serves
90 Mins
Prepare the base by heating the olive oil in a large heavy-bottomed pot over medium heat.
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CameroonianVitamin E
3 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
11 µg / 2.4 µgFolate
32 µg / 400 µgCalcium
88 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
115 mg / 420 mgPhosphorus
385 mg / 1,250 mgPotassium
864 mg / 4,700 mgSodium
1440 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
43 µg / 55 µgFiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
3 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
Add the chopped yellow onion and minced garlic to the pot, sautéing until the onion is translucent and fragrant.
Stir in the root vegetables and cook for another 5 minutes to soften slightly.
Pour in the vegetable broth and bring the mixture to a gentle simmer.
Add the fresh white fish fillets to the pot, ensuring they are submerged in the broth, and season with salt and black pepper.
24
g19
g24
g
Vietnamese
American