Moroccan Vegetable Soup

pamelasalzman.com

Julia

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 to 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 to 6 wedges, depending on how many people you are serving

Directions at pamelasalzman.com

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