4 Serves
96 Mins
In a large pot, heat the olive oil over medium heat.
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UgandanVitamin E
2 mg / 15 mgVitamin K
21 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
178 µg / 400 µgCalcium
90 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
95 mg / 420 mgPhosphorus
265 mg / 1,250 mgPotassium
758 mg / 4,700 mgSodium
1728 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
7 g / 28 gSugar
23 g / 50 gSaturated Fat
2 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
Add the chopped onions and minced garlic to the pot, sautéing until fragrant and softened.
Stir in the assorted vegetables and pour in the vegetable broth, bringing the mixture to a gentle boil.
Reduce the heat and simmer the soup for 30 minutes to allow the flavors to meld thoroughly.
Season the soup with salt and black pepper to taste before serving hot.
6
g33
g9
g
Moroccan