Meatless Monday Recipe – Savory Moroccan Soup

25 Feb

Have I mentioned how much I love soup??  It’s versatility, ease of cooking, ability to freeze and ability to put as many healthy ingredients as your heart desires?  This soup fits the bill!  The longest part is cutting up the ingredients cause once you have them you just dump them in to the pot all at once and cook.  It really doesn’t get much easier than that folks.  I can’t wait to have some myself!!

Prep time: 8 minutes
Cook time: 15 minutes

3 cups low-sodium vegetable stock
1 can (14.5 oz) nosalt- added diced tomatoes, with juice
1 cup zucchini, sliced into half circles
1/4 cup canned chickpeas, rinsed and drained
4 artichoke hearts, cut in half (frozen or packed in water and drained)
1/2 cup whole-wheat couscous
1/4 cup fresh parsley, chopped
2 scallions, thinly sliced (including green tops)
1/4 tsp cinnamon
1/4 tsp cayenne
1/2 tsp basil
1/2 tsp oregano
savoury moroccan soup

Bring stock plus 1 cup water to a rolling boil. Reduce heat, add remaining ingredients, and simmer uncovered about 5 to 7 minutes. Add salt and pepper to taste, and serve.

Source:  Women’s Health Magazine

Until next time,

Have a fit and fabulous day!



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