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6 Serves
91 Mins
Heat the olive oil in a large pot over medium heat.
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IcelandicVitamin E
1 mg / 15 mgVitamin K
9 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
1 µg / 2.4 µgFolate
125 µg / 400 µgCalcium
140 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
109 mg / 420 mgPhosphorus
242 mg / 1,250 mgPotassium
992 mg / 4,700 mgSodium
1908 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
6 g / 28 gSugar
6 g / 50 gSaturated Fat
10 g / 20 gCholesterol
45 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
Add the diced onion and minced garlic to the pot, sautéing until the onion is translucent and fragrant.
Stir in the chopped carrots and potatoes, then pour in the vegetable broth and water.
Bring the mixture to a gentle boil, then reduce heat and simmer until the vegetables are tender.
Whisk in the sour rye starter and continue to simmer until the soup thickens to your desired consistency.
Season the soup with salt and black pepper to taste, then serve hot.
27
g27
g25
g
Croatian