4 Serves
50 Mins
Prepare the aromatics by slicing the lemongrass, galangal, and onions using a chef's knife on a cutting board.
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CreoleVitamin 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
53 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
69 mg / 1,250 mgPotassium
291 mg / 4,700 mgSodium
1721 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
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Heat olive oil in a large pot over medium heat and sauté the onions and minced garlic until fragrant.
Add the mixed vegetables and vegetable broth to the pot, bringing the mixture to a gentle boil.
Reduce heat and simmer the soup for 20 minutes to allow the flavors to meld together.
Season the soup with salt and black pepper to taste, then serve hot in bowls.
7
g28
g7
g
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Sri Lankan