The weather has turned distinctly chilly, so we’ve turned to soups for our lunches. I love soups as they really are easy to make, they can be an easy way to get vegetables and great nurtitious food into the family and they heat up the insides. This soup was a bit of an experiment, it has a different edge to it with the cinnamon, cumin and lemon. It really does work and makes a fresh, tingly on the tastebuds soup.
To make this a complete lunch we ate ours wih rice cakes and finished with a yoghurt.
Spiced Moroccan Vegetable Soup
2013-10-13 04:24:09
Serves 5
A zingy, spiced vegetable soup inspired by Moroccan flavours, quick, easy, healthy, low fat and packed with goodness.
Prep Time
10 min
Cook Time
20 min
Nutrition Facts
Serving Size
203g
Servings
5
Amount Per Serving
Calories 160
Calories from Fat 18
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 94mg
4%
Total Carbohydrates 36g
12%
Dietary Fiber 3g
12%
Sugars 5g
Protein 4g
Vitamin A
246%
Vitamin C
45%
Calcium
6%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1/2 tbsp olive oil
- 1 onion finely chopped
- 2 garlic cloves
- 1 tsp cinnamon
- 1 tsp cumin
- 1 chopped chilli
- 2 tbsp tomato puree
- 150g dried apricots chopped
- zest 1 lemon
- juice 1/2 lemon or 4 tbsp
- 4 carrots
- 150ml stock
- 200g greens (spinach, kale or Swiss chard)
Instructions
- Gently cook the onion, then add the garlic, cinnamon, cumin, chilli and tomato puree. Cook for a couple of minutes.
- Add the chopped apricpts, lemon zest and lemon juice, stir.
- Now add the carrots, greens and stock.
- Simmer for 20 minutes, then blend.
Dietitian UK https://www.dietitianuk.co.uk/
