Foodie Crush · by Heidi Larsen★ 4.7 (22)
Moroccan Soup with Kale and Chickpeas
NUTRITION · PER SERVING—
CAL 27%·PRO 44%
CARBS 93G69% OF CAL
22G FIBER0G ADDED22G INTRINSIC49G OTHER22G TOTAL SUGAR
FAT 11G18% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetarian soup with chickpeas, kale, butternut squash, and potatoes infused with warm Moroccan spices like saffron, cumin, and cinnamon. Warming and aromatic, perfect for a nourishing meal.
mainmoroccansoupbeansdairy freegluten freeveganvegetarian
View the full recipe on Foodie Crush →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion (, chopped)
- 2 garlic cloves (, minced)
- 1 teaspoon saffron threads
- 2 cinnamon sticks
- 2 teaspoons ground coriander
- 3 teaspoon ground cumin
- 1 28- ounce can diced fire-roasted tomatoes in their juice
- 5 cups vegetable broth
- 4 cups butternut squash (, peeled and cut into 1/2 inch pieces)
- 2 cups russet potato (, peeled and cut into 1/2 inch pieces)
- 1 1/2 teaspoons kosher salt
- 2 15- ounce cans garbanzo beans (, drained)
- 4 cups chopped kale (, stems removed)
- 1/2 cup chopped fresh cilantro
At a glance
PER SERVING
CAL 27%·PRO 44%
CARBS 93G69% OF CAL
22G FIBER0G ADDED22G INTRINSIC49G OTHER22G TOTAL SUGAR
FAT 11G18% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 2478mg
- Total sugar
- 22g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1451mg
- Calcium
- 257mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 2478MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.