4 Serves
104 Mins
Heat the olive oil in a large stock pot over medium heat.
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TunisianVitamin E
1 mg / 15 mgVitamin K
54 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
42 µg / 400 µgCalcium
104 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
83 mg / 420 mgPhosphorus
302 mg / 1,250 mgPotassium
467 mg / 4,700 mgSodium
1800 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
6 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
8 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
Add the chopped yellow onion and minced garlic to the pot, sautéing until they become soft and translucent.
Incorporate the assorted vegetables and pour in the miso soup base, stirring gently to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and allow the soup to simmer, ensuring the flavors meld together thoroughly.
Season the soup with salt and black pepper to taste, then ladle into bowls and serve immediately while hot.
27
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Indian