4 Serves
50 Mins
Heat the olive oil in a large pot over medium heat.
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TunisianVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
29 µg / 400 µgCalcium
43 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
69 mg / 1,250 mgPotassium
291 mg / 4,700 mgSodium
1660 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Add the chopped onions and minced garlic to the pot and sauté until fragrant and softened.
Stir in the mixed vegetables and pour in the vegetable broth, bringing the mixture to a gentle boil.
Reduce the heat and simmer the soup for 20 minutes to allow the flavors to meld.
Gently fold in the silken tofu and season the soup with salt and black pepper to taste.
27
g29
g27
g
Indian