Directions:
- Heat the olive oil in a large stock pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the squash and potatoes to the onions and cook for 5 minutes, stirring constantly. Stir in the tomato, celery, carrots, and garbanzo beans with their liquid; cook for 5 minutes.
- Pour in the water and bring the soup to a boil, stirring occasionally. Stir in the hawaij and vegetable bouillon powder. Reduce heat and simmer until the vegetables are tender about 15 minutes. Season to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 84.23 Kcal (353 kJ) | ||
| Calories from fat | 33.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.71g | 6% | |
|---|---|---|---|
| Sodium | 62.97mg | 3% | |
| Potassium | 312.19mg | 7% | |
| Total Carbs | 11.68g | 4% | |
| Sugars | 3.7g | 15% | |
| Dietary Fiber | 2.72g | 11% | |
| Protein | 1.87g | 4% | |
| Vitamin C | 9.7mg | 16% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 0.6mg | 3% | |
| Calcium | 48.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 32.58 Kcal (136 kJ) | ||
| Calories from fat | 12.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.44g | 6% | |
|---|---|---|---|
| Sodium | 24.36mg | 3% | |
| Potassium | 120.76mg | 7% | |
| Total Carbs | 4.52g | 4% | |
| Sugars | 1.43g | 15% | |
| Dietary Fiber | 1.05g | 11% | |
| Protein | 0.72g | 4% | |
| Vitamin C | 3.7mg | 16% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 0.2mg | 3% | |
| Calcium | 18.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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