Moroccan Vegetable Soup

recipe adapted from Pamela Salzman

INGREDIENTS

Olive oil

1.5 yellow onions, diced

2 carrots, roughly chopped

3 celery, roughly chopped

4 garlic cloves, finely chopped

2.5 teaspoons cumin 

2 teaspoons turmeric 

1 teaspoon cinnamon

1 tablespoon or more salt

~18 oz jar crushed tomatoes

~7 cups vegetable broth, bone broth, or water

1 tablespoon or more harissa

Pepper

1 sweet potato, chopped

1 small head of cauliflower, chopped

3-4 handfuls of spinach

Lemon juice

Cilantro and parsley, chopped

Serve with basmati rice

METHOD

1. Heat up 2 tablespoons of olive oil in a large pot or dutch oven. Add onion, carrot, celery, and garlic. Sauté for 10 minutes and then add cumin, turmeric, and cinnamon. Cook for another 5 minutes.

2. Add salt, crushed tomatoes, broth, harissa, and pepper. Bring to a boil.

3. Add sweet potato and cauliflower and lower to a simmer. Cover and cook for 20-30 minutes. Add spinach, lemon juice, cilantro, and parsley.

4. Taste and adjust for seasoning. Enjoy!