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Moroccan Vegan Rice Soup

 
One serving costs about $1.21

$1.21 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 fall,winter,gluten-free,dairy-free,gluten free,dairy free soup
spoonacular Score:49%

Spoonacular Score: 49%

 

Moroccan Vegan Rice Soup is a gluten free and dairy free recipe with 4 servings. One serving contains 98 calories, 2g of protein, and 1g of fat. For $1.21 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up a dash of olive oil, onion, leek, and a few other things to make it today. It works well as a soup. Autumn will be even more special with this recipe. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes about about 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 47%, which is solid. Users who liked this recipe also liked Vegan Moroccan Soup with White Beans and Kale, Moroccan Cauliflower Soup with Carrots, Apples and Pistachio Cream {Vegan + Paleo}, and Moroccan Chickpea Stew (vegan).

Ingredients

Servings:
1 dash
1 dash olive oil
olive oil
0.5
0.5  onion
onion
0.5
0.5  leek
leek
2 tsps
2 tsps ras el hanout
ras el hanout
1.05 qt
1.05 qt vegetable stock
vegetable stock
0.5
0.5  diced aubergine
diced aubergine
0.5
0.5  diced zucchini
diced zucchini
1
1  carrot
carrot
0.25 cup
0.25 cup brown rice
brown rice
some
some salt and pepper
salt and pepper
some
some dried parsley
dried parsley
some
some lemon wedges
lemon wedges
1 dash olive oil
1 dash
olive oil
0.5  onion
0.5
onion
0.5  leek
0.5
leek
2 tsps ras el hanout
2 tsps
ras el hanout
1.05 qt vegetable stock
1.05 qt
vegetable stock
0.5  diced aubergine
0.5
diced aubergine
0.5  diced zucchini
0.5
diced zucchini
1  carrot
1
carrot
0.25 cup brown rice
0.25 cup
brown rice
some salt and pepper
some
salt and pepper
some dried parsley
some
dried parsley
some lemon wedges
some
lemon wedges

Equipment

pressure cooker
pressure cooker
pressure cooker
pressure cooker


Instructions

Heat the oil in a cooking pot (the pressure cooking* pot if using), add the onion, leek, sprinkle Ras El Hanout and saut on a medium-low heat until translucent. Pour the stock, put in the rest of the vegetables and the brown rice and season with salt, pepper and dried parsley to taste. Cover, bring to a boil and then cook over low heat for 15 minutes since full pressure is reached when using the pressure cooker* or simmer until the rice is done for regular cooking. *Always follow your pressure cooker instructions and manage it with due care. Serve and enjoy! I squeezed some lemon juice on it at the end, the Turkish way and it was a delicious touch!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.21
Ingredient
1 dash olive oil
½ onion
½ leek
1 liter vegetable stock
½ diced aubergine
½ diced zucchini
1 carrot
¼ cups brown rice
some dried parsley
Price
$0.01
$0.12
$0.17
$3.21
$0.76
$0.28
$0.11
$0.15
$0.01
$4.82

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
97k Calories
2g Protein
0.88g Total Fat
21g Carbs
12% Health Score
Limit These
Calories
97k
5%

Fat
0.88g
1%

  Saturated Fat
0.17g
1%

Carbohydrates
21g
7%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
1065mg
46%

Get Enough Of These
Protein
2g
5%

Vitamin A
3345IU
67%

Manganese
0.77mg
38%

Vitamin K
17µg
16%

Fiber
3g
15%

Vitamin B6
0.22mg
11%

Vitamin C
9mg
11%

Magnesium
38mg
10%

Potassium
329mg
9%

Folate
35µg
9%

Vitamin B1
0.11mg
7%

Phosphorus
69mg
7%

Vitamin B3
1mg
6%

Iron
1mg
6%

Copper
0.12mg
6%

Vitamin B5
0.47mg
5%

Calcium
44mg
4%

Vitamin E
0.63mg
4%

Vitamin B2
0.07mg
4%

Zinc
0.51mg
3%

covered percent of daily need

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