This is an Iraqi Kurdish soup that is very popular in Israel.
Ingredients
- 4 leaves Swiss chard, stalks discarded and leaves cut into wide ribbons
- 2 stalks celery, leaves removed and chopped and stalks cut into 1/4-inch slices
- 2 small zucchini, quartered lengthwise and thickly sliced
- 2 small carrots, peeled and sliced into rounds
- 1 large potato, peeled and cut into cubes
- 1 head garlic, cloves peeled and lightly smashed
- 9 tablespoons lemon juice
- 1 tablespoon white sugar (Optional)
- 1 tablespoon salt
- 6.3000001907349 cups water
Directions
Step 1
Stir chard, celery, zucchini, carrots, potato, garlic, lemon juice, sugar, and salt together in a large pot; add water. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are fork-tender, about 15 minutes.
Cook’s Note:
You can add prepared kubbeh to the finished soup, if desired.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 96 | |
% Daily Value * | |
Total Fat0g | 0% |
Saturated Fat0g | 1% |
Sodium1270mg | 55% |
Total Carbohydrate22g | 8% |
Dietary Fiber3g | 11% |
Total Sugars5g | |
Protein3g | |
Vitamin C43mg | 216% |
Calcium67mg | 5% |
Iron1mg | 8% |
Potassium639mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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