Moroccan Vegetable Soup Recipe
Servings: 4 -6
Ingredients
- 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
- 3/8 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
Instructions
- 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.
- Add the tomatoes with the juice, and sea salt. Cook until fragrant, about 2 minutes.
- 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.
- 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.