Veggie Morrocan Soup (6 cups)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Broccoli, fresh, 2 cup, chopped or diced(remove)Kale, 1 cup, chopped(remove)Olive Oil, 1 tbsp(remove)Coconut Oil, 1 tbsp(remove)*Fresh Sweet Onion (1 Medium Raw), 1 serving(remove)Butternut Squash, 1 cup, cubes(remove)Cabbage, fresh, 2 cup, chopped(remove)Garlic, 3 tsp(remove)Cinnamon, ground, 2 tsp(remove)*Cumin seed, 2 tsp(remove)Pepper, red or cayenne, .08 tsp(remove)Paprika, 1 tsp(remove)About one cup filtered water or homemade vegetarian broth
1. Steam Broccoli & Kale just until fork tender. Remove and rinse under cold water when done, reserving liquid
2. Stir-fry onion, garlic and spices in coconut oil. Add a bit of filtered water or veg broth, enough so it doesn't burn to pan
3. Put brocoli and kale in nutribullet or similar and blend, using reserved liquid and add enough water to make consistency of soup you prefer.
4. in meantime, steam cabbage and butternut squash until fork tender. This will give the "crunch to the soup".
5. Combine all three, pulverized brocolli mixture, steam veggies & fried onion mix.
6. Salt to taste (use sparingly)
Serving Size: Make 6 - 0ne cup servings
2. Stir-fry onion, garlic and spices in coconut oil. Add a bit of filtered water or veg broth, enough so it doesn't burn to pan
3. Put brocoli and kale in nutribullet or similar and blend, using reserved liquid and add enough water to make consistency of soup you prefer.
4. in meantime, steam cabbage and butternut squash until fork tender. This will give the "crunch to the soup".
5. Combine all three, pulverized brocolli mixture, steam veggies & fried onion mix.
6. Salt to taste (use sparingly)
Serving Size: Make 6 - 0ne cup servings
Nutritional Info Amount Per Serving
- Calories: 92.6
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 21.5 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 4.2 g
- Protein: 2.5 g
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