1. Combine salt, paprika, oregano, saffron and red pepper flakes.
2. Chop garlic, bell peppers, onions, and carrots. Dice squash. Store garlic in one container. Combine bell peppers, onions and carrots in another container. Store squash in a third container.
3. Defrost peas.
1. Heat a Dutch oven or stockpot over medium heat. Add oil and then bell peppers, onions and carrots. Saute until tender, 4 to 5 minutes.
2. Add squash, garlic and spice mix and saute for 1 minute more.
3. Pour stock, wine and tomatoes (including liquid) over vegetables. Add bay leaves and bring to a simmer. Simmer for 5 minutes to let the flavors come together.
4. Add peas to the soup. Simmer until peas are heated through, ~2 minutes more.
5. While soup finishes, chop cilantro.
6. Turn off the heat under the soup and stir in lemon juice. Taste and season with some salt and pepper and some more lemon juice if you’d like.
7. Divide rice between bowls. Ladle soup over top. Serve with cilantro, yogurt and bread on the side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1587g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 48 (6%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0.1mg||0 %|
|Sodium 5546.4mg||191 %|
|Potassium 927.4mg||24 %|
|Total Carbohydrate 162.7g||48 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 153.4g|
|Protein 24.9g||36 %|
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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: 803
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