Name: Slow Cooker Vegetarian Shawarma Soup
Prep time: 10 s
Cook time: 240 min
Total time: 10 min
Yield: 6
Cuisine: Cholesterol,Diabetes,Low in sodium,Weight loss,Fibre-rich,Vegetarian
Ingredients: Beans and pulses; Tofu and soy; 750 ml (3 cups) reduced-sodium vegetable broth 750 ml (3 cups) no-salt-added crushed tomatoes 500 ml (2 cups) canned chickpeas; drained and rinsed 375 ml (1 ½ cups) dry textured vegetable protein (TVP) 250 ml (1 cup) water 125 ml (½ cup) potatoes; peeled and diced 2 medium carrots; coarsely chopped 1 small yellow onion; chopped 2 cloves garlic; chopped 45 ml (3 tbsp) vegetable oil 10 ml (2 tsp) ground cumin* 10 ml (2 tsp) paprika 10 ml (2 tsp) ground coriander 5 ml (1 tsp) ground cardamom 2.5 ml (½ tsp) ground black pepper 1.25 ml (¼ tsp) ground cinnamon 1.25 ml (¼ tsp) ground cayenne pepper 1.25 ml (¼ tsp) salt 1 L (4 cups) baby spinach Topping 250 ml (1 cup) plain 0% Greek yogurt 60 ml (¼ cup) fresh cilantro; chopped

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Soupe shawarma végétarienne à la mijoteuse ÉquipeNutrition Slow Cooker Vegetarian Shawarma Soup TeamNutrition

Comforting, fragrant and intensely flavorful, this slow cooker shawarma soup with TVP revisits Middle Eastern flavors in a vegetarian version that’s rich in protein and satisfying. Low in carbohydrates and sodium, it fits perfectly into a diet adapted for people living with diabetes or hypertension. This dietitians’ favorite is balanced, rich in iron and ideal for busy weeks, without compromising on health or taste.

Preparation 10 min

Cooking 240 min

Servings 6

Nutrition Facts (per serving)

Calories 340

Fat 10

Carbohydrates 39

Fibre 12

Protein 23

Sodium 310

Ingredients

750 ml (3 cups) reduced-sodium vegetable broth
750 ml (3 cups) no-salt-added crushed tomatoes
500 ml (2 cups) canned chickpeas, drained and rinsed
375 ml (1 ½ cups) dry textured vegetable protein (TVP)
250 ml (1 cup) water
125 ml (½ cup) potatoes, peeled and diced
2 medium carrots, coarsely chopped
1 small yellow onion, chopped
2 cloves garlic, chopped
45 ml (3 tbsp) vegetable oil
10 ml (2 tsp) ground cumin*
10 ml (2 tsp) paprika
10 ml (2 tsp) ground coriander
5 ml (1 tsp) ground cardamom
2.5 ml (½ tsp) ground black pepper
1.25 ml (¼ tsp) ground cinnamon
1.25 ml (¼ tsp) ground cayenne pepper
1.25 ml (¼ tsp) salt
1 L (4 cups) baby spinach

Topping

250 ml (1 cup) plain 0% Greek yogurt
60 ml (¼ cup) fresh cilantro, chopped

Preparation

In the slow cooker insert, place all ingredients except the spinach and toppings. Stir.
Cover and cook on high for 4 hours or on low for 6 hours, until the vegetables are tender.
Add the baby spinach 30 minutes before the end of cooking. Stir.
Taste and adjust seasoning as needed.
When serving, top each portion with about 45 ml (3 tbsp) of plain Greek yogurt and fresh cilantro.