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Lemony Soup

 

14

Yield

6

servings

Prep

10

min

Cook

30

min

Ready

40

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

2 each onions
chopped
3 stalks celery
chopped
*
1 each sweet red bell peppers
chopped
6 cups vegetable boullion
*
1 teaspoon turmeric
1 teaspoon coriander
ground
½ teaspoon cinnamon
¼ teaspoon cayenne pepper
*
1 each potatoes
chopped
2 each carrots
chopped
28 ounces tomatoes
chopped
1 each zucchini
chopped
1 cup vermicelli pasta
coiled, or chinese noodles, crumbled
1 can chickpeas (garbanzo beans)
undrained, or 2 cups cooked
*
¼ cup lemon juice
¼ cup italian parsley
2 tablespoons mint leaves
chopped
1 x black pepper
freshly ground
*

Directions

Bring onion, celery, red pepper, and ½ cup of the boullion to a boil in a large pot.

Simmer about 10 minutes to soften the veggies. Add the remaining boullion, spices, potato, carrots, and tomatoes; simmer 20 minutes.

Stir in zucchini, noodles, chickpeas, and lemon juice, and cook 5 minutes.

Garnish with parsley, mint and pepper before serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 280g (9.9 oz)
Amount per Serving
Calories 2065% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 149mg 6%
Total Carbohydrate 16g 16%
Dietary Fiber 7g 28%
Sugars g
Protein 10g
Vitamin A 107% Vitamin C 100%
Calcium 7% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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