4 Serves
113 Mins
Heat the olive oil in a large pot over medium heat.
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Vitamin K
7 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
204 µg / 400 µgCalcium
178 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
206 mg / 420 mgPhosphorus
480 mg / 1,250 mgPotassium
1732 mg / 4,700 mgSodium
1042 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Add the diced yellow onion and minced garlic to the pot, sautéing until softened and fragrant.
Stir in the mixed vegetables and pour in the vegetable broth, bringing the mixture to a gentle boil.
Reduce the heat to low, cover, and simmer the soup for 60 minutes to allow the flavors to meld thoroughly.
Stir in the soy milk and continue to simmer for an additional 20 minutes without boiling to prevent curdling.
Season the soup with salt and black pepper to taste, then serve hot.
25
g75
g24
g
