Moroccan Vegetable Soup Recipe
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Parsnips, carrots, and pumpkin seasoned with lemon and cilantro make a great cold-weather soup. The garnish is a pretty touch but is optional.
3.8
21 Rating -
Rate
Vegdiet
1hr 30minstotal
15minsPrep
55minsCook
1hr 30m.total
15m.Prep
55m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Moroccan Vegetable Soup Recipe
- 0.40 tablespoon Olive oil
- 1/5 Onion, chopped
- 1/5 cup Peeled, chopped carrots
- 1/5 cup Peeled, chopped parsnips
- 1/5 cup Canned Pumpkin Puree
- 1/5 quart Vegetable Stock
- 1/5 teaspoon Lemon juice
- As required Salt
- As required Ground black pepper
- 1/10 teaspoon Dried Cilantro
- 0.40 teaspoon Olive oil
- 1/5 Clove garlic, minced
- 0.60 tablespoon Chopped Fresh Parsley
Nutrition
value
value
119
calories per serving
8 g Fat2 g Protein10 g Carbs5 g FiberOther
Current Totals
- Fat8g
- Protein2g
- Carbs10g
- Fiber5g
MacroNutrients
- Carbs10g
- Protein2g
- Fiber5g
Fats
- Fat8g
Vitamins & Minerals
- Calcium64mg
- Iron2mg
- Vitamin A1302mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B968mcg
- Vitamin B120mcg
- Vitamin C29mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium42mg
- Manganese< 1mg
- Phosphorus52mg
- Selenium3mcg
- Zinc< 1mg
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
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