Photo: Cala
Moroccan Vegetable Soup
14 ingredients
15 min + 55 min
5 servings
openrecipes
"A great winter-time vegetable soup, featuring pumpkin as the star."
Estimated Nutrition (whole recipe, rough)
267
Calories
4g
Protein
14g
Fat
36g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 cup peeled, chopped carrots
- 1 cup peeled, chopped parsnips
- 1 cup canned pumpkin puree
- 1 quart vegetable stock
- 1 teaspoon lemon juice
- salt to taste
- ground black pepper to taste
- 1/2 teaspoon dried cilantro
- 2 teaspoons olive oil (optional)
- 1 clove garlic, minced (optional)
- 3 tablespoons chopped fresh parsley (optional)
- 1/8 teaspoon paprika (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes