Moroccan Vegetable Soup Recipe
Try this Moroccan Vegetable Soup Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 2 stalks celery diced
- 1 onion, chopped
- 3/4 teaspoon ground cinnamon
- 2 carrots, diced
- 3/4 teaspoon ground ginger
- 1/4 cup chopped fresh parsley leaves
- 1/4 cup chopped fresh cilantro leaves
- 2 tablespoons unrefined coconut or olive oil
- 1 1/4 teaspoons ground turmeric
- 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
- 2 medium sweet potatoes peeled if desired and chopped (about 1- 1 1/4 pounds sweet potatoes)
- 6 cups vegetable stock preferably homemade (or use chicken stock or bone broth - not vegan)
- 1 1/2 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)
- 3 cups lightly packed fresh spinach leaves
- 1 lemon, cut into 4-6 wedges depending on how many people you are serving
- Carbohydrate 52.0760787376181 g
- Cholesterol 0 mg
- Fat 0.246081708351638 g
- Fiber 3.49470375899064 g
- Protein 1.57764970579716 g
- Saturated Fat 0.0492427073816221 g
- Serving Size 1 1 -6 (2230g)
- Sodium 8524.22212301901 mg
- Sugar 48.5813749786275 g
- Trans Fat 0.0694967312555555 g
- Calories 210 calories
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.
