4 Serves
45 Mins
Heat the olive oil in a large pot over medium heat.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg&w=3840&q=75)
TunisianVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
6 µg / 400 µgCalcium
27 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
36 mg / 1,250 mgPotassium
124 mg / 4,700 mgSodium
1742 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Add the diced onions and minced garlic to the pot, sautéing until they are soft and fragrant.
Stir in the assorted vegetables and pour in the vegetable broth, bringing the mixture to a gentle simmer.
Allow the soup to simmer for 20 minutes to meld the flavors, then whisk in the miso paste until fully dissolved.
Season the soup with salt and black pepper to taste, then serve hot.
27
g29
g27
g
Indian