Savory Moroccan Soup
Cook time: 15 minutesPrep Time: 8 minutes
Servings: 4
Ingredients
3 c low-sodium chicken or vegetable stock1 can(14.5 oz) no-salt-added diced tomatoes with juice
1 c zucchini, sliced into half circles
1 c canned chickpeas, rinsed and drained
4 artichoke hearts, cut in half (frozen or packed in water and drained)
½ c whole wheat couscous
1/4 c fresh parsley, chopped (or 1tbsp dried parsley)
1/4 c raisins
2 scallions, thinly sliced (including green tops)
¼ tsp cinnamon
¼ tsp cayenne
½ tsp dried basil
½ tsp dried oregano
Directions
Bring stock plus 1 cup of water to a rolling boil. Reduce heat, add remaining ingredients, and simmer uncovered about 5-7 minutes. Add salt and pepper to taste and serveNutrition per serving: 250 cal, 2.5 grams of fat, 8 grams of fiber, 13 grams of protein
Recipe from Women’s Health Magazine (January/February 2010)
Carly Roop RD, CSO, provides nutrition education and support to patients and their families at Joan Karnell Cancer Center. She addresses nutrition-related side effects from chemotherapy and radiation as well as nutrition for survivorship, and provides educational nutrition programs, which are open to patients as well as the community.
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