4 Serves
107 Mins
Prepare the aromatics by finely chopping the onion and garlic using a chefs knife on a cutting board.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
7 µg / 400 µgCalcium
20 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
21 mg / 1,250 mgPotassium
113 mg / 4,700 mgSodium
733 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Heat the vegetable oil in a large pot over medium heat.
Sauté the chopped onion and garlic in the pot until fragrant and translucent.
Pour in the Asian vegetable broth and bring the mixture to a gentle simmer.
Allow the soup to simmer on low heat to fully develop the flavors.
Season the soup with salt and pepper to taste, then serve hot in bowls.
25
g75
g24
g
