Moroccan Soup

As the colder weather approaches, you will notice more and more soups on my site. They are warm and inviting to the soul, which is why I make them so often during the winter season. (Plus the nutrients is unbelievable.) Nothing is more warming that a nice bowl of soup right? So this season I started off with a Moroccan soup. It’s robust in flavor and delicious. One of my “signature” soups that I make season long and I wanted to make sure you had it on your list too!


  • 3 organic sweet potatoes: peeled and cubed to bite size pieces
  • 1-2 tbs olive oil
  • 1 organic onion: chopped
  • dash of cinnamon
  • 2 cloves garlic: minced
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cumin
  • 1 can organic black beans: drained
  • 1/2 cup dried lentils
  • 1 can organic garbanzo beans: drained
  • 4 cups organic vegetable broth
  • dash of minced garlic (optional)
  • handful of cilantro (optional)
  • salt and pepper

Step 1: Heat oil over medium heat in a large saucepan.

Step 2: Add sweet potatoes and cinnamon and cook for 3-5 minutes

Step 3: Add onion, garlic, salt, pepper, cumin and turmeric and saute another 3 minutes

Step 4: Add beans (ps, I forgot the garbanzo…ahhh! lol) and stir for 1 minute

Step 5: Add broth and bring to a boil. Lower heat and simmer for 40 minutes until lentils are soft and cooked through.

Step 6: Add ginger at the end and stir for a few minutes.

Step 7: Plate and garnish with cilantro

Do you have a favorite soup of the season? I’m ready to rock and roll! More to come so stay tuned!





  1. Chris says:

    Well, it’s really the time now for something warming, although I would prefer the weather to be warmer as well. Nevertheless, already the ingredient list for this soup looks promising.

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