Moroccan Inspired Vegetable Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 198.4
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 872.9 mg
- Total Carbs: 37.1 g
- Dietary Fiber: 5.8 g
- Protein: 6.6 g
View full nutritional breakdown of Moroccan Inspired Vegetable Soup calories by ingredient
Introduction
A hearty, exotically-spiced soup with saffron, curry, ginger and even sweet orange notes. Vegan, but with nutty chickpeas and a ton of vegetables and grains you'll never miss the meat. This also freezes well. A hearty, exotically-spiced soup with saffron, curry, ginger and even sweet orange notes. Vegan, but with nutty chickpeas and a ton of vegetables and grains you'll never miss the meat. This also freezes well.Number of Servings: 10
Ingredients
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1 tbsp olive oil
1/2 large onion, diced
5 medium carrots, chopped
1 large red pepper, chopped
1 stalk celery, diced
1 clove garlic, grated
1 tsp grated fresh ginger
1/2 tbsp orange zest
6 cups vegetable broth
1/3 cup orange juice
1 19 oz. can diced tomatoes
2 tbsp tomato paste
1 tsp curry powder
1 tsp cumin
1/2 tsp saffron threads, crushed
1/2 tsp black pepper
1 19 oz. can chickpeas, drained
1 cup Golden Jewel grains blend (a mixture of Israeli couscous, tri-colored orzo, split garbanzo beans and quinoa - feel free to substitute your favourite mix)
5 oz green beans, chopped
Salt, to taste
Directions
Heat olive oil in a large stockpot over medium-high flame.
Add onion, carrots, pepper and celery. Cook 7-8 minutes.
Stir in garlic, ginger and prange zest, cook until fragrant, about 1 minute.
Stir in broth, orange juice, tomatoes, tomato paste, curry, cumin, saffron, and pepper.
Bring to a boil, then reduce heat and simmer 30 minutes.
Stir in chickpeas, grain blend and green beans, cover and simmer 15 minutes, until beans are tender.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Add onion, carrots, pepper and celery. Cook 7-8 minutes.
Stir in garlic, ginger and prange zest, cook until fragrant, about 1 minute.
Stir in broth, orange juice, tomatoes, tomato paste, curry, cumin, saffron, and pepper.
Bring to a boil, then reduce heat and simmer 30 minutes.
Stir in chickpeas, grain blend and green beans, cover and simmer 15 minutes, until beans are tender.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
