Directions:
- Rinse well all vegetables before chopping.
- Put all chopped vegetables, basil, fresh garlic, two tablespoons of oil in a big pot; Add 6 cups of water or more; cover and cook for 30 minutes.
- Strain the water from the cooked vegetables; set aside the vegetable stock (it will be about 4 cups).
- Purée (mash) the cooked vegetables in a blender or food processor.
- In a lower heat, bring to boil three cups of the vegetable stock; add one tablespoon of oil.
- Pour the blended vegetables to the boiling pot; add chili powder (berbere), garlic powder, black pepper, salt and bay leaves; if desired add one cup of vegetable stock; cook for 15 minutes.
- Remove from heat; sprinkle fresh parsley and serve it hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 154.66 Kcal (648 kJ) | ||
| Calories from fat | 80.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.93g | 14% | |
|---|---|---|---|
| Sodium | 77.44mg | 3% | |
| Potassium | 471.24mg | 10% | |
| Total Carbs | 16.94g | 6% | |
| Sugars | 5.97g | 24% | |
| Dietary Fiber | 3.96g | 16% | |
| Protein | 2.76g | 6% | |
| Vitamin C | 51.3mg | 85% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 1.1mg | 6% | |
| Calcium | 86.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 33.05 Kcal (138 kJ) | ||
| Calories from fat | 17.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.91g | 14% | |
|---|---|---|---|
| Sodium | 16.55mg | 3% | |
| Potassium | 100.69mg | 10% | |
| Total Carbs | 3.62g | 6% | |
| Sugars | 1.28g | 24% | |
| Dietary Fiber | 0.85g | 16% | |
| Protein | 0.59g | 6% | |
| Vitamin C | 11mg | 85% | |
| Vitamin A | 0.1mg | 17% | |
| Iron | 0.2mg | 6% | |
| Calcium | 18.5mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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