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Marakesh Autumn Soup

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Nutrition Facts

Serving Size: 8 oz (227 g )
Amounts Per Serving
Calories 140
Calories from Fat 5
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 390mg 16%
Potassium 320mg 0%
Total Carbohydrate 26g 9%
Dietary Fiber 5g 20%
Sugars 3g  
Protein 8g  
 
Vitamin A 30% Vitamin C 30%
Calcium 6% Iron 15 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 6 Servings
Serving Size: 8 oz

Ingredients

Amount Ingredients
6 cups Water
1 1/2 Tbsp. Custom Culinary® Gold Label Chicken Base
1 cup Carrots, Chopped
1 cup Onions, Chopped
1 cup Celery, Chopped
1 ea. Red Bell Pepper, Diced
6 cloves Garlic, Minced
1 lb. Sweet Potatoes, Peeled, 1/2" Cubes
1 1/2 tsp. Coriander
1 1/2 tsp. Cumin
1 tsp. Curry Powder
1/2 tsp. Smoked Paprika
1/2 tsp. Cinnamon
1/2 tsp. Turmeric
1/4 tsp. Nutmeg
1 1/2 cups Brown Lentils, Rinsed
2 1/2 cups Spinach, Rough Chopped

Recommended Product: 9117 Gold Label Chicken Base

Directions

  1. With whisk, combine Gold Label Chicken Base with warm water, reserve for later use.
  2. In a medium to large saucepot, over medium heat, sweat carrots, onions, celery, and bell peppers with a pinch of salt, stirring frequently.
  3. As vegetables begin to soften, add garlic, sweet potatoes and spices, cooking another 2-3 minutes or until fragrant.
  4. Add rinsed lentils and prepared stock and bring soup to boil.
  5. Reduce to a simmer, cover and cook 30-45 minutes or until lentils are tender.
  6. Transfer half of the soup to a blender and puree until smooth, adding a splash of water if needed.
  7. Transfer pureed soup back to saucepot with remaining soup and bring to simmer.
  8. Stir in baby spinach, cover, and let spinach wilt 3-4 minutes.
  9. Adjust seasoning of soup as needed with salt, pepper, and curry powder. Use additional broth to adjust consistency as desired.
  10. To serve, ladle soup into serving bowls. Optional: garnish with find chiffonade of mint and/or parsley, whipped Greek yogurt, toasted almonds slices and warm pita bread.

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