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Moroccan Vegetable Soup

Moroccan Vegetable Soup Recipe

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 cup peeled, chopped carrots
  • 1 cup peeled, chopped parsnips
  • 1 cup canned pumpkin puree
  • 1 quart vegetable stock
  • 1 teaspoon lemon juice
  • salt to taste
  • ground black pepper to taste
  • 1/2 teaspoon dried cilantro
  • 2 teaspoons olive oil (optional)
  • 1 clove garlic, minced (optional)
  • 3 tablespoons chopped fresh parsley (optional)
  • 1/8 teaspoon paprika (optional)
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Nutritional information
Nutrition Facts
Serving Size 1/5 of a recipe
Amount Per Serving
Calories 147
Total Fat 8g
Saturated Fat 1.1g
Cholesterol 0mg
Sodium 625mg
Total Carbohydrate 17.8g
Dietary Fiber 4.8g
Sugars 7.5g
Protein 2.3g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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