Moroccan Vegetable Noodle Soup, Eggplant Soup
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Serves 2-3 Bring 3 cups water to a boil. Add soup mixture, 1/4 cup red wine, & 1/4 cup olive oil. Cook 25 minutes until noodles are soft. Top with cilantro. Ingredients of soup: wheat egg noodle, eggplant, tomato, red bell pepper, onion, spinach, garlic, leeks, raisins, paprika, salt, cumin, lemon, ginger, pepper, cilantro, mint, cinnamon, & red chili. Can make into Chicken Noodle by adding provided chicken broth packet. Ingredients of chicken broth packet: Salt, Modified Corn Starch, Hydrolyzed Corn Gluten, Spices (Including Thyme, Bay Leaves, Rosemary), Corn Maltodextrin, Guar Gum, Calcium Silicate (Added To Make Free Flowing), Chicken Fat, Chicken Broth, Natural Flavor, Citric Acid, Extractives Of Turmeric, Lactose (Milk), Autolyzed Yeast, & Soy Lecithin. Moroccan Vegetable Noodle Soup, Eggplant Soup



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