This nourishing soup is full of vegetables and is made delicious by its Moroccan spices. Gluten, dairy and yeast free, this soup provides an impressive dose of vitamins and minerals.
- Soup is a great meal to nourish your body with nutrients. Particularly this soup celebrates the health benefits of vegetables.
- This Moroccan soup uses a colourful array of vegetables offering a broad variety of vitamins and minerals.
- The vegetables in this soup provide good amounts of fibre, vitamins A and C and minerals.
- Turmeric is beneficial for its anti-inflammatory properties.
- Together the spices in this soup offer a warming effect on your body and support healthy digestion.
- 1 tablespoon Olive Oil
- 4 cloves Garlic, crushed
- 1 1/2 teaspoon Ground Cumin
- 1 1/2 teaspoon Ground Coriander
- 1 teaspoon Ground Turmeric
- Pinch Cinnamon
- Pinch Chilli Powder
- 1 small Onion, diced
- 2 large Celery, diced
- 2 large Carrots, diced
- 1 large Parsnip, diced
- 3 cups Pumpkin, finely diced
- 2 cups Green Beans, cut into small pieces
- 1.5 L Chicken Stock, Vegetable Stock* or Water
- Pink Saltto taste
- Generous amount of Cracked Black Pepper
- 3 cups cooked and shredded Chicken or Lamb (optional)
- Juice of 1 Fresh Lemon
- 1/2 cup Fresh Coriander, roughly chopped
- Heat olive oil over medium heat in a large soup pot.
- Add garlic and spices and sauté for 1- 2 minutes or until fragrant.
- Add onion, celery, carrot and parsnip and stir for 1 -2 minutes.
- Add pumpkin, beans, stock, salt and pepper and bring to a boil.
- Reduce to a simmer and cook for approximately 25 minutes or until vegetables are just tender.
- Add cooked chicken or lamb and stir through to heat. Check seasoning.
- Serve with a squeeze of rest lemon and sprinkle with fresh coriander.
- Be sure to use a stock that is free from gluten, lactose and yeast.
- Add 1 can of rinsed and drained chickpeas.
- I love to add 1/2 bunch of silverbeet leaves finely chopped or 2 cups baby spinach in final 5-10 minutes of cooking for added texture, nutrition and colour.
- Use garlic infused olive oil and adding an additional tablespoon of oil.
- Omit onion and add 2 spring onions (green part only) just before serving.
- Use a FODMAP Friendly Stock.
- You can also serve this soup without meat and serve simply as a flavoursome vegetable soup.