4 Serves
113 Mins
Heat the olive oil in a large pot over medium heat.
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VenezuelanVitamin E
1 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
83 µg / 400 µgCalcium
71 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
191 mg / 1,250 mgPotassium
453 mg / 4,700 mgSodium
2666 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
2 g / 28 gSugar
8 g / 50 gSaturated Fat
4 g / 20 gCholesterol
50 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
Add the diced onion and minced garlic to the pot, sautéing until the onion becomes translucent and fragrant.
Stir in the assorted vegetables and pour in the vegetable broth, bringing the mixture to a gentle boil.
Reduce the heat to low and simmer the broth to allow the flavors to meld together.
Gently add the momo dumplings to the simmering broth and cook until they are tender and heated through.
Season the soup with salt and black pepper to taste, then serve immediately while hot.
43
g130
g40
g
