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Lemony Soup

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Submitted by jsemich

YIELD

6 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

2 2
EACH EACH ONIONS
chopped
3 3
STALKS STALKS CELERY
chopped *
1 1
EACH EACH SWEET RED BELL PEPPERS
chopped
6 1.4
1 5
TEASPOON ML TURMERIC
1 5
TEASPOON ML CORIANDER
ground
½ 2.5
TEASPOON ML CINNAMON
¼ 1.3
TEASPOON ML CAYENNE PEPPER
1 1
EACH EACH POTATOES
chopped
2 2
EACH EACH CARROTS
chopped
28 809.2
OUNCES ML/G TOMATOES
chopped
1 1
EACH EACH ZUCCHINI
chopped
1 237
CUP ML VERMICELLI PASTA
coiled, or chinese noodles, crumbled
1 1
CAN CAN CHICKPEAS (GARBANZO BEANS)
undrained, or 2 cups cooked *
¼ 59
CUP ML LEMON JUICE
¼ 59
2 3E+1
TABLESPOONS ML MINT LEAVES
chopped
1 1
X 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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 280g (9.9 oz)
Amount per Serving
Calories 206 5% 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?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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