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4 Serves
97 Mins
Prepare the base by peeling and dicing the onions and carrots using a chef's knife and cutting board.
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TunisianVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
62 µg / 400 µgCalcium
121 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
336 mg / 1,250 mgPotassium
1114 mg / 4,700 mgSodium
1696 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
2 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
Heat the olive oil in a large stock pot over medium heat.
Sauté the diced onions and minced garlic in the pot until softened and fragrant.
Add the diced carrots, cubed potatoes, and vegetable broth to the pot, bringing the mixture to a gentle boil.
Add the white fish pieces to the simmering broth and cook until the fish is opaque and flakes easily with a fork.
Season the soup with salt and black pepper to taste, then serve hot.
48
g11
g18
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Nigerian