Try this Moroccan Vegetable Soup recipe, or contribute your own.
Suggest a better descriptionHeat the olive oil in a saucepan. Add the onion, garlic, celery and carrot, and cook for 3-4 minutes. Combine the soup mix, spices, water and tomato paste. Add to the pan. Bring to the boil, stirring, then simmer over a low heat for 5 minutes. Add the pasta. Bring to the boil, stirring, then simmer for a further 11 minutes or until the pasta is cooked. Season with black pepper and stir in the herbs before serving.
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Serving Size: 1 Serving (163g) | ||
Recipe Makes: 4 servings | ||
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Calories: 26 | ||
Calories from Fat: 1 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 103.2mg | 4 % | |
Potassium 190.8mg | 5 % | |
Total Carbohydrate 6.1g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 4.8g | ||
Protein 1g | 1 % | |
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: 26
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