Estimated Nutrition (whole recipe, rough)
Counts 13 of 18 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Couscous | 1 cup cooked (157g) | 176 |
| Potato | 1 medium (173g) baked | 161 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Saffron | not in our table | 0 |
| Coriander | not in our table | 0 |
| Caraway Seed | not in our table | 0 |
| Water | not in our table | 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
- 3 garlic cloves, minced
- 2 pinches of saffron threads, crumbled
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons chopped fresh parsley
- 2 tablespoons sweet Hungarian paprika
- 1 tablespoon New Mexico chili powder or hot Hungarian paprika
- 1 teaspoon ground coriander
- 2 teaspoons ground caraway seed
- 8 cups water
- One 1-pound butternut squash, peeled, cut into large cubes
- 3 carrots, peeled, finely chopped
- 1 turnip, peeled, cut into 1/2-inch pieces
- 1 potato, peeled, cut into 1/2-inch pieces
- 2 celery stalks with leaves, chopped
- 1 1/2 cups canned crushed tomatoes
- 1 15-ounce can chickpeas, drained, rinsed
- 1/3 cup orzo, broken spaghetti, or Israeli couscous
- Extra-virgin olive oil
Directions
Heat oil in heavy wide soup pot or Dutch Oven over medium heat. Add onion, garlic and saffron threads. Cover and cook until onion is translucent, stirring occasionally, about 15 minutes. Add 2 tablespoons cilantro, 2 tablespoons parsley and next 4 ingredients. Cover and cook 5 minutes. Add water and next 6 ingredients. Bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes. Add chickpeas.
DO-AHEAD TIP: Soup can be made 1 day ahead. Cool. Cover and refrigerate. Rewarm before continuing.
Meanwhile, cook pasta in large saucepan of boiling salted water until tender but still firm to bite. Drain. Add pasta to soup. Season soup to taste with salt and pepper.
Ladle soup into bowls. Sprinkle with remaining parsley and cilantro. Drizzle extra-virgin olive oil over each and serve.Category:Tunisian Recipes
Category:Tunisian Soups