Moroccan Vegetable Soup Recipe
Serves: 4-6
  • 2 Tablespoons unrefined coconut or olive oil
  • 1 onion, chopped
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 1 ¼ teaspoons ground turmeric
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ⅜ teaspoon ground cumin
  • 4 or 5 grinds of black pepper
  • 1 18-ounce jar of diced tomatoes with the juice (I used Jovial)
  • 1 teaspoon sea salt, plus more to taste (double if your stock is unsalted)
  • 2 medium sweet potatoes, peeled if desired and chopped (about 1- 1 ¼ pounds sweet potatoes)
  • 6 cups vegetable stock, preferably homemade (or use chicken stock or bone broth - not vegan)
  • 1 ½ cups cooked chickpeas or 1 15-ounce can, drained and rinsed (click here for how to cook beans from scratch)
  • 1 cup cauli-rice, fresh or frozen (buy riced cauliflower from the market or click here for how to do it at home)
  • ¼ cup chopped fresh cilantro leaves
  • ¼ cup chopped fresh parsley leaves
  • 3 cups lightly packed fresh spinach leaves
  • 1 lemon, cut into 4-6 wedges, depending on how many people you are serving
  1. Heat the oil in a medium stockpot and add the onion, celery, and carrot and cook until tender, about 6 minutes. Add the turmeric, cinnamon, ginger, cumin and black pepper and cook for 1 minute, stirring constantly to prevent scorching.
  2. Add the tomatoes with the juice, and sea salt. Cook until fragrant, about 2 minutes.
  3. Add the stock and sweet potato and bring to a boil. Reduce heat to low and simmer, covered for 20-25 minutes, until sweet potato is tender.
  4. Add chickpeas, cauli-rice, cilantro and parsley and cook until cauli-rice is tender, about 5 minutes. Add additional stock if you want it thinner. Stir in spinach leaves. Serve with a wedge of lemon for squeezing over each portion.
Recipe by Pamela Salzman at