Moroccan Vegetable Soup

Course Soup

Servings 4

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

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.