Moroccan Vegetable Soup Recipe
Recipe By Tori Avey
Delicious moroccan soup, a vegan gluten free alternative to matzo ball soup. Zucchini, butternut squash, yams, sage, thyme. Kosher for passover.
5
11 Rating -
Rate
Non Vegdiet
1hr 5minstotal
20minsPrep
1hr 5m.total
20m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Moroccan Vegetable Soup Recipe
- 1 tablespoon Extra virgin olive oil
- 1/2 Brown onion, peeled and minced
- 1/2 Small butternut squash, peeled, seeded, and cubed
- 1/4 inch 5 medium zucchinis sliced into thick circles
- 1/2 Orange sweet potato, peeled and cubed
- 0.38 cup Minced fresh curly parsley, divided
- 1/2 tablespoon Chicken consomme powder
- 1 teaspoon Minced Fresh Sage
- 1/2 teaspoon Minced fresh thyme leaves
- As required Salt And Pepper To Taste
- As required Fresh Parsley, Minced
Nutrition
value
value
297
calories per serving
16 g Fat8 g Protein30 g Carbs12 g FiberOther
Current Totals
- Fat16g
- Protein8g
- Carbs30g
- Fiber12g
MacroNutrients
- Carbs30g
- Protein8g
- Fiber12g
Fats
- Fat16g
Vitamins & Minerals
- Calcium319mg
- Iron10mg
- Vitamin A6199mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9184mcg
- Vitamin B120mcg
- Vitamin C111mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium115mg
- Manganese1mg
- Phosphorus119mg
- Selenium11mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Tori Avey