6 Serves
98 Mins
13 g
40 g
10 g
Prepare the vegetables by peeling and dicing the carrots, onions, and potatoes into uniform bite-sized pieces.
Ingredients, vitamins, and health benefits
Carrots
Onion
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Vitamin E
1 mg / 15 mgVitamin K
62 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
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
112 µg / 400 µgCalcium
137 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
107 mg / 420 mgPhosphorus
227 mg / 1,250 mgPotassium
1000 mg / 4,700 mgSodium
1133 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
6 g / 28 gSugar
9 g / 50 gSaturated Fat
2 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
Heat the olive oil in a large stock pot over medium heat and sauté the diced onions and minced garlic until softened and fragrant.
Add the prepared carrots, potatoes, and assorted vegetables to the pot, then pour in the vegetable broth and water until the ingredients are fully submerged.
Bring the soup to a gentle boil, then reduce the heat to low and simmer for 60 minutes until the vegetables are tender.
Season the soup with salt and black pepper to taste, then stir in the fresh basil pistou just before serving to preserve its vibrant flavor.
Potatoes
Assorted Vegetables
Vegetable Broth
Olive Oil
Garlic
Water
Salt
Black Pepper
Fresh Basil
Vitamin A
540 µg / 900 µgVitamin C
57 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
62 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
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
112 µg / 400 µgCalcium
137 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
107 mg / 420 mgPhosphorus
227 mg / 1,250 mgPotassium
1000 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
9 g / 50 gSaturated Fat
2 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
14
g8
g16
g
RomanianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
11 µg / 55 µgAlcohol
0 g