A spiced and delectable brew of Spanish origins; Adapated from Moosewood Cookbook.
In a soup kettle or large saucepan saute onions, garlic, celery and butternut squash in olive oil for about 5 min.
Add seasonings, (except for tamar)i and stock or water. Simmer, covered, 15 minutes.
Add remaining vegetables, tamari and chickpeas. Simmer another 10 minutes or so until the vegetables are as tender as you like them.
The vegetables used in this soup are flexible. Any orange vegetable can be combined with green. For example, peas or green beans could replace the peppers. Carrots or sweet potatoes can be used instead of or in addition to the squash.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1487g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 794 | ||
Calories from Fat: 60 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 207.9mg | 7 % | |
Potassium 2741.3mg | 72 % | |
Total Carbohydrate 168.2g | 49 % | |
Dietary Fiber 34.5g | 138 % | |
Sugars, other 133.8g | ||
Protein 26.9g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 794
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