North African-Spiced Winter Vegetable Soup with Freekeh

FOOD TO GLOW
14Ingredients
55Minutes
300Calories

Ingredients

US|METRIC
  • 700 grams squash (choice – peeled, deseeded and chopped weight. {I used a Coquina butternut squash})
  • 350 grams celeriac (peeled and chopped)
  • 3 carrots (chopped)
  • 1 onion (peeled and chopped)
  • 2 tablespoons olive oil
  • 3 cloves garlic (peeled and halved or rough chopped)
  • 800 milliliters vegetable stock (or bouillon {I use Marigold Swiss Vegetable Bouillon powder, the vegan one})
  • 2 teaspoons harissa ({here’s my recipe})
  • harissa (my homemade rose)
  • 1/2 lemon (juiced)
  • 1/2 cup freekeh
  • 1 teaspoon olive oil
  • 1 teaspoon ras-al-hanout ({optional})
  • rose petals (Dried, {optional})
  • Remove All from Shopping List
    Did you make this?

    NutritionView More

    300Calories
    Sodium45% DV1080mg
    Fat12% DV8g
    Protein16% DV8g
    Carbs18% DV53g
    Fiber44% DV11g
    Calories300Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium1080mg45%
    Potassium1180mg34%
    Protein8g16%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate53g18%
    Dietary Fiber11g44%
    Sugars11g22%
    Vitamin A180%
    Vitamin C80%
    Calcium15%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.