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Add a photoServings: 6
Ingredients
- 250 gm calf meat
- 2 x carrots
- 2 x turnips
- 2 x potatoes
- 2 x branches of celery
- 3 x ripe tomatoes
- 1 x bouquet of parsley
- 1 x onion
- 1/2 x tea c. of vermicelli
- 1 x soup spoonful of oil
- 1 x coffee spoonful of pepper
- 1 pch saffron
Directions
- Preparation:Peel and cut the vegetables into little pcs(except for tomatoes), put them inside a boiler ,add in the meat cut in little pcs plus the vegetables(except for tomatoes with parsley,crushed onion,oil salt, pepper and saffron ;then add in 2 litres of water, put the boiler on fire until boiling.
- Remove the tomatoes stem attachment, wash them and plunge them for 1 minute into boiled water before peeling them, crush the pulp with a fork in a pan, put the tomatoes in the boiler and miw, cover the boiler and leave it cook on a medium fire for 60 min 10 min before serving, throw vermicelli in rain , cover and leave it to cook.serve as soon as it is cooked.
- Soup of Vegetables originally from Fes city
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 6 servings | |
| Calories 138 | |
| Calories from Fat 21 | 15% |
| Total Fat 2.3g | 3% |
| Saturated Fat 0.71g | 3% |
| Trans Fat 0.09g | |
| Cholesterol 139mg | 46% |
| Sodium 174mg | 7% |
| Potassium 667mg | 19% |
| Total Carbs 19.38g | 5% |
| Dietary Fiber 3.4g | 11% |
| Sugars 5.05g | 3% |
| Protein 10.72g | 17% |
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