A nourishing blend of antioxidant-rich vegetables and Moroccan spices come together in this flavorful, feel-good soup. Enjoy as is, or add shredded chicken for an extra boost of protein. Perfect for a cozy night in or meal prep for the week!
Moroccan Vegetable Soup
Ingredients
- 2 tablespoons unrefined coconut or extra-virgin olive oil
- 1 onion chopped
- 2 stalks celery diced
- 2 carrots diced
- 1¼ teaspoons ground turmeric
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- 3/8 teaspoon ground cumin
- 4-5 grinds of black pepper
- 1 (18-ounce) jar of diced tomatoes with the juice
- 1 teaspoon sea salt plus more to taste (double if your stock is unsalted)
- 2 medium sweet potatoes peeled if desired and chopped (about 1-1¼ pounds sweet potatoes)
- 6 cups vegetable stock preferably homemade (or use chicken stock or bone broth – not vegan)
- 1½ cups cooked chickpeas or 1 (15-ounce) can drained and rinsed
- 1 cup cauliflower rice fresh or frozen (buy riced cauliflower from the market)
- ¼ cup fresh cilantro leaves chopped
- ¼ cup fresh parsley leaves chopped
- 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 to 25 minutes, until sweet potato is tender.
- Add chickpeas, cauliflower rice, cilantro and parsley and cook until cauliflower 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.
Notes
Credit: Pamela Salzman