4 Serves
60 Mins
Prepare the aromatics by finely chopping the onions and mincing the garlic cloves.
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Vitamin E
2 mg / 15 mgVitamin K
17 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
38 µg / 400 µgCalcium
72 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
187 mg / 1,250 mgPotassium
503 mg / 4,700 mgSodium
2090 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
4 g / 28 gSugar
10 g / 50 gSaturated Fat
2 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat and sauté the onions and garlic until fragrant and translucent.
Add the assorted vegetables to the pot and cook for another 5 minutes until slightly softened.
Pour in the vegetable broth and bring the mixture to a gentle boil, then reduce heat and simmer for 25 minutes to develop the flavors.
Season the broth with salt and black pepper to taste, then ladle over cooked rice noodles and serve immediately.
65
g90
g82
g
French