Articles & Recipes
Moroccan Vegetable Soup
This is easy to make and can be frozen.
Ingredients
2 teaspoons unsaturated oil (10 ml)
1 large finely chopped onion (150 grams)
2 cloves chopped garlic (6 grams)
1 teaspoon ground coriander
2 teaspoon ground cumin
5 cups water or chicken stock (gluten free if required)(1250ml)
500 grams Queensland blue pumpkin
1 peeled and chopped Swede (200 grams)
1 large peeled and chopped parsnip (150 grams)
2 medium peeled and chopped carrot (200 grams)
1 medium peeled and cubed potato (100 grams)
Freshly ground black pepper
Salt to taste
Method
Heat oil and stir-fry onion and garlic for 3 to 4 minutes or until soft.
Season with coriander and cumin and cook 1 minute more.
Add stock or water and bring to the boil.
Add pumpkin, Swede, carrot, and potato.
Cook for 15 minutes or until soft.
Puree with a hand blender.
Check seasoning and add pepper and salt to taste
Serves : 8
Quantity per Serve : 1 cup
Nutrients per Serve :
KJ 320, Calories 77, Carbohydrates(grams) 12.3, Fat(grams) 1.7, Protein(grams) 2.9, Sodium (milligrams) 367.
Note
Vary the ingredients according to what is on hand and good value when shopping.
Variations
Could add celery and lentils if desired.