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Moroccan Potato Naan Baked Soup

Made With:



A fragrant vegetable broth infused with ginger and lemon -- bursting with a vibrant palette of nine vegetables, chickpeas and lentils.

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Total Time


Serving & Size

12 oz

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Step 1
Profit Per Serving

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Step 2
Profit Per Meal

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Step 3
Profit Per Day

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Potatoes, medium dices, cooked 4 cups L
Salt 1 tbsp 15  mL
Ras El Hanout 2 tbsp 30  mL
Olive Oil 4 tbsp 60  mL
1) Season potatoes with salt and Ras el Hanout and brown in hot pan with olive oil, cook until tender. Reserve
Ingredients Weight Measure
Weight Measure
Naan Bread, 6 inch rounds 8 each each
2) Brush Naan with olive oil & toast in oven until Naan is crisp (not burnt). Reserve
Ingredients Weight Measure
Weight Measure
Verve® Moroccan Nine Vegetable Soup, hot & held 1 4 lb Pouch 1.82 kg Pouch
3) Ladle 12 oz of Moroccan Soup in a soup vessel.
Ingredients Weight Measure
Weight Measure
Yogurt 1/2 cup 125  mL
Parsley 3 tbsp 45  mL
4) Place 1 piece of Naan on top of the soup and top with 1/2 cup of browned potatoes.

To Serve: Garnish with a dollop (1 Tbsp) with of yogurt and chopped parsley


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