Lebanese Vegetable Soup

Name: Lebanese Vegetable Soup
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Middle Eastern
Ingredients: 10 artichoke hearts, cut into eighths (2 14-oz cans); 177 milliliters canned chickpeas; 591 milliliters chopped carrots; 59 milliliters chopped fresh parsley; 2 garlic cloves, minced; 1 teaspoon ground coriander; 0 teaspoons ground red pepper; 2 lemons, cut into wedges; 2 Tbsps olive oil; 473 milliliters large spanish onion, chopped (about; 355 milliliters chopped potatoes; 1 teaspoon salt (or to taste); 2 larges tomatoes, chopped; 946 milliliters vegetable stock (see notes in recipe)

Lebanese Vegetable Soup might be just the soup you are searching for. This recipe serves 8. This recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains about 4g of protein, 9g of fat, and a total of 180 calories. It will be a hit at your Autumn event. It is a good option if you're following a gluten free and vegan diet. If you have vegetable stock, chickpeas, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 35 minutes.