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Simple Vegetable Soup Recipe Video
|Cilantro||1⁄4 Bunch (25 gm) (1 Small Bunch)|
|Pepper||1⁄4 Teaspoon (Spiced To Be Adjusted To Taste)|
|Parsley||1 Bunch (100 gm)|
|Light cream||2⁄3 Cup (10.67 tbs)|
|Water||1 1⁄2 Liter (6 Cups)|
Calories 168 Calories from Fat 77
% Daily Value*
Total Fat 9 g13.5%
Saturated Fat 5.3 g26.3%
Trans Fat 0 g
Cholesterol 29.6 mg
Sodium 225.8 mg9.4%
Total Carbohydrates 21 g7.1%
Dietary Fiber 4.4 g17.6%
Sugars 4.3 g
Protein 4 g8.9%
Vitamin A 113.7% Vitamin C 101.8%
Calcium 8.5% Iron 12.2%
*Based on a 2000 Calorie diet
2- Add all the vegetables to a pan, the parsley and cilantro bunch, and cook in 1.5 liter of water for 40 minutes on medium heat.
3- Once the vegetables are cooked, remove the bunch of parsley and cilantro, then transfer the soup to a food processor and puree until getting a soft consistency. You can adjust the texture of the soup based on the amount of vegetable broth you use to puree the vegetables.
3- Bring back the soup to the pan, add the cream, salt, and pepper and cook for another 5 minutes without covering the pan.
Serve the soup hot. Enjoy!
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