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4 Serves
86 Mins
Prepare the vegetables by peeling and chopping the carrots, dicing the onions, and mincing the garlic cloves.
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Vitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
47 µg / 400 µgCalcium
59 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
98 mg / 1,250 mgPotassium
446 mg / 4,700 mgSodium
1003 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
6 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat.
Add the diced onions and minced garlic to the pot and sauté until softened and fragrant.
Stir in the chopped carrots, mixed vegetables, and vegetable broth, bringing the mixture to a gentle boil.
Reduce the heat and let the stew simmer for 30 minutes until the vegetables are tender.
Season the stew with salt and black pepper to taste, then serve hot.
8
g38
g21
g
Indian