Moroccan Vegetable Soup

This spicy Moroccan vegetable soup is made with a base of tomato, featuring roasted sweet potato, courgette, and tomato. I finish it off with apricots, confit lemon, and fresh coriander. 500 ml, enough for 2 bowls.

Courgette, tomatoes, carrot, white onion, garlic, sweet potato, dried apricots, fresh ginger, coriander, confit lemon, kalamata olives, chickpeas, cumin seeds, ras el hanout (turmeric, coriander seeds, paprika, pepper, pink peppercorns, liquorice, ginger, cinnamon, lavender, mint, oregano, bay leaf, sage, thyme, saffron), sambal badjak, pepper and salt, sunflower oil.

Allergens: mosterd, sulfiet.

MicrowaveMarleen's choice

Heat the soup in the microwave with the lid loosely on for 1-2 minutes, or in a saucepan on the stove.

Energy63,01 kcal

Protein1,48 g

Fat2,09 g

of which saturated0,28 g

Carbohydrates8,56 g

Dietary fibre2,14 g

Salt0,51 g

Average weight: 500 g

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