Moroccan Instant-Pot Vegetable Beef Soup
View original ↗
Food Faith Fitness · by Taylor Kiser★ 4.8 (19)

Moroccan Instant-Pot Vegetable Beef Soup

NUTRITION · PER SERVING30M COOK
CAL 11%·PRO 28%
CARBS 15G27% OF CAL
6G FIBER7G SUGAR2G OTHER
FAT 13G50% OF CAL
5G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty Moroccan spiced vegetable and beef soup with warm spices like cinnamon and cumin. Ready in 30 minutes in the Instant Pot.

mainmoroccansoupbeefdairy freegluten freelow carbpaleo
View the full recipe on Food Faith Fitness →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 1 pound grass-fed 85% lean ground beef
  • 1 large onion (roughly chopped)
  • 6 teaspoons ground cumin
  • 3 teaspoons ground cinnamon
  • 3/4 teaspoon smoked paprika
  • 1/4 plus 1/8 teaspoon ground allspice
  • 4 cups cauliflower (cut into florets )
  • 4 teaspoons extra virgin olive oil
  • 1 medium eggplant (cut into 1 inch cubes (about 4 cups))
  • 1 large zucchini (sliced into half moons (about 2 cups))
  • 5 cups beef broth ((not reduced-sodium))
  • 2 cans fire-roasted diced tomatoes ((14 ounces each))
  • 1/4 cup tomato paste
  • 1 teaspoon sea salt
  • Pinch of pepper
  • 3/4 cup cilantro (roughly chopped and packed)
  • 5 tablespoons fresh mint (thinly sliced)
PREP
10M
SODIUM
775MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.