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Spicy Moroccan Kale and Rice Soup
This Spicy Moroccan-Style Soup is low in calorise and fat but high on flavour. Packed with vegetables, it's perfect for a light lunch that will leave you satisfied.
Ingredients
- 300 millilitres vegetable stock
- 1 onion diced
- 4 garlic cloves inced
- 2 carrots peeled and sliced
- 2 teaspoons ras el hanout spice mixture
- 1/2 teaspoon cayenne pepper
- 400 grams can chopped tomatoes
- 100 grams long-grain rice
- 250 grams kale, washed de-stemmed and shredded
- salt and black pepper
- crusty bread or flatbread for serving
Instructions
- Put a tablespoon of the stock in a large saucepan and saute the onion, garlic and carrots for 10 minutes until softened, stirring frequently.
- Add the spices, tomatoes, remaining vegetable stock and rice; cover and simmer for 15-10 minutes over a low heat, until the rice is cooked.
- Season to taste with salt and pepper, add the kale and simmer for another 5-10 minutes until the kale is cooked.
- Serve immediately with crusty bread or warm flatbread.
Notes
Free from dairy, gluten and wheat, if served without bread.
Nutrition
Calories: 163kcalCarbohydrates: 35gProtein: 5gSodium: 477mgPotassium: 512mgFiber: 5gSugar: 6gVitamin A: 8630IUVitamin C: 36.1mgCalcium: 221mgIron: 2mg