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!