Moroccan Potato Naan Baked Soup
Warm Moroccan spices with tender potatoes, baked and served with soft naan.
12 oz (1 ½ cups / 355 mL)
5
- 4 cups 1 L Potatoes, medium dices, cooked
- 1 tbsp 15 mL Salt
- 2 tbsp 30 mL Ras El Hanout*
- 4 tbsp 60 mL Olive Oil
- 8 each 8 each Naan Bread, 6 inch rounds
- 1 4 lb Pouch 1 1.81 kg Pouch Verve® Moroccan Style Nine Vegetable
- ½ cup 125 mL Yogurt
- 3 tbsp 45 mL Parsley, chopped
- Preheat oven: 375°F/190°C degrees.
- Season potatoes with salt and Ras el Hanout* and brown in hot pan with olive oil, cook until tender. Reserve.
- Brush Naan with olive oil and toast in 375°F/190°C oven until Naan is crisp (not burnt). Reserve.
- Ladle 12 oz (1 ½ cups/355 mL) of Moroccan Soup in a soup vessel.
- Place 1 piece of Naan on top of the soup and top with ½ cup/125 mL of browned potatoes.
To Serve
- Garnish with a dollop (1 Tbsp/15 mL) of yogurt and chopped parsley.
Tips
*Substitute Ras El Hanout with Garam Masala.
Nutrition Facts
Per
12 oz (1 ½ cups / 355 mL)
Calories
Total Fat
0
g
Saturated Fat
0
g
+ Trans Fat
Total Carbohydrate
0
g
Dietary Fibre
0
g
Sugars
0
g
Protein
0
g
Cholesterol
0
mg
Sodium
0
mg
Potassium
0
mg
Calcium
0
mg
Iron
0
mg
Nutrition Facts are based on our current data. However, because the data may change from time to time, this information may not always be identical to the Nutrition Facts table found on the labels of products.
More Recipes
Made with Verve® Moroccan Style Nine Vegetable
Moroccan Potato Naan Baked Soup
Warm Moroccan spices with tender potatoes, baked and served with soft naan.
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