The Whole Food Plant Based Cooking Show
Moroccan Vegetable Soup
Calories: 230kcal
Having a great tasting soup on hand is a must when you are on Plant Based Diet. This is a recipe that you are going to keep coming back to over and over again, it is that good! Combining spices that are typically used for sweet dishes with savory spices will make your tastebuds soar and warm you from the inside out.
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Equipment
Ingredients
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup onions diced
- 1 cup red pepper diced
- 1 medium sweet potato diced
- 4 cloves garlic minced
- 4 cups kale chopped
- 1 ½ cups lentils
- 6 oz tomato paste
- 1 ½ lemons juice
- 8 cups vegetable broth low sodium
- 1 tsp curry powder
- 2 tsp onion powder
- 1 ½ tsp cumin
- 1 ½ tsp coriander
- ½ tsp smoked paprika
- ⅛ tsp nutmeg
- ½ tsp allspice
- ⅛ tsp cayenne pepper
Instructions
- Add the onions, celery, red pepper and spices to a soup pan and cook for 5 minutes.
- Add remaining ingredients and cook on medium high for about 35 minutes or until lentils are soft.
- Taste and add more lemon juice if you choose.
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Nutrition
Calories: 230kcal | Carbohydrates: 44g | Protein: 14g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 228mg | Potassium: 978mg | Fiber: 17g | Sugar: 9g | Vitamin A: 11094IU | Vitamin C: 76mg | Calcium: 153mg | Iron: 5mg
