.jpg&w=3840&q=75)
4 Serves
91 Mins
Heat the olive oil in a large stock pot over medium heat.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
2 mg / 15 mgVitamin K
19 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
33 µg / 400 µgCalcium
77 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
66 mg / 420 mgPhosphorus
458 mg / 1,250 mgPotassium
692 mg / 4,700 mgSodium
1961 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
6 g / 20 gCholesterol
128 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Add the chopped onions and minced garlic to the pot, sautéing until they are translucent and fragrant.
Incorporate the carrots and other assorted vegetables, stirring briefly to coat them in the oil.
Pour in the chicken bone broth and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer the soup to allow the flavors to meld together.
Season the soup with salt and black pepper to taste, then serve hot.
18
g10
g24
g.jpg&w=3840&q=75)
Indian