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4 Serves
90 Mins
Heat the olive oil in a large pot over medium heat.
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Vitamin E
4 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
36 µg / 400 µgCalcium
65 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
83 mg / 420 mgPhosphorus
268 mg / 1,250 mgPotassium
611 mg / 4,700 mgSodium
1803 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
4 g / 28 gSugar
10 g / 50 gSaturated Fat
5 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
27 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 boil.
Whisk in the creamy peanut butter until fully incorporated, then reduce the heat to low and simmer for 45 minutes to allow the flavors to meld.
Season the soup with salt and black pepper to taste before serving hot.
25
g75
g24
g
