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In a large stockpot heat the oil over medium heat. Brown the ground turkey, crumbling the meat with a wooden spatula as it cooks. Toss in the onion, celery, carrot, garlic and sauté for a few minutes until the onion becomes translucent. Stir in all the spices.
Simmer for 25-30 minutes, stirring occasionally, or until sweet potatoes are tender.
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Moroccan Spiced Turkey Soup
There’s just something ultra-satisfying, and extremely comforting about a big stockpot of homemade soup sitting on the stove.
Your kitchen smells delicious, soup is totally economical, and it’s great because dinner is ready anytime even if you often have a few stragglers who come home late after work or sports.
Soup helps stretch the family dinner budget while filling up those bellies with fresh, whole-food ingredients you just made and carefully chose yourself.
I’ll often double or triple up this recipe because it tastes even better the next day, and also freezes very well.
So right after dinner, dish up your lunch containers for tomorrow and stash them in the fridge, then freeze the rest for next time you’re craving this DELICIOUS soup!
âž¡ï¸ Rachel’s Tips:
Try switching out the spinach for kale as another variation.
Makes 8 servings
Ingredients:
- 2 Tbsp extra virgin olive oil, or avocado oil
- 1 1/2 lbs. ground turkey, or grass-fed ground beef
- 1 lb. sweet potatoes, peeled and chopped
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 4 celery ribs, chopped
- 2 medium carrots, peeled and chopped
- 1 tsp ground cinnamon
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1 (14oz.) jar peeled crushed tomatoes with juices
- 1 (14oz.) chickpeas, drained and rinsed if using canned
- 6 cups low sodium vegetable broth, or beef bone broth
- 2-3 cups fresh baby spinach
- sea salt and pepper, to taste about 1/4 teaspoon each
Instructions:
In a large stockpot heat the oil over medium heat. Brown the ground turkey, crumbling the meat with a wooden spatula as it cooks. Toss in the onion, celery, carrot, garlic and sauté for a few minutes until the onion becomes translucent. Stir in all the spices.
Add the chickpeas, sweet potatoes, crushed tomatoes, and the vegetable/beef broth. Bring to a rapid boil, then reduce the heat to a simmer and cover pot with a lid.
Simmer for 25-30 minutes, stirring occasionally, or until sweet potatoes are tender.
To thicken up your soup, using a potato masher, slightly mash a few of the sweet potatoes and chickpeas directly into the pot (not all, but a few). Stir well to combine.
Taste test, then season with sea salt and pepper if you want, and stir in your fresh spinach. The heat will gently wilt the spinach after a minute or two. Ladle into bowls, allow to cool for several minutes, then dig in!
Enjoy!
â¤Rachel
Ingredients
- 2 Tbsp extra virgin olive oil, or avocado oil
- 1 1/2 lbs. ground turkey, or grass-fed ground beef
- 1 lb. sweet potatoes, peeled and chopped
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 4 celery ribs, chopped
- 2 medium carrots, peeled and chopped
- 1 tsp ground cinnamon
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1 (14oz.) jar peeled crushed tomatoes with juices
- 1 (14oz.) chickpeas, drained and rinsed if using canned
- 6 cups low sodium vegetable broth, or beef bone broth
- 2-3 cups fresh baby spinach
- sea salt and pepper, to taste about 1/4 teaspoon each
Instructions
- In a large stockpot heat the oil over medium heat.
- Brown the ground turkey, crumbling the meat with a wooden spatula as it cooks.
- Toss in the onion, celery, carrot, garlic and sauté for a few minutes until the onion becomes translucent.
- Stir in all the spices.
- Add the chickpeas, sweet potatoes, crushed tomatoes and the vegetable/beef broth. Bring to a rapid boil, then reduce the heat to a simmer and cover pot with a lid.
- Simmer for 25-30 minutes, stirring occasionally, or until sweet potatoes are tender.
- To thicken up your soup, using a potato masher, slightly mash a few of the sweet potatoes and chickpeas directly into the pot (not all, but a few)
- Stir well to combine.
- Taste test, then season with sea salt and pepper if you want, and stir in your fresh spinach. The heat will gently wilt the spinach after a minute or two.
- Ladle into bowls, allow to cool for several minutes, then dig in!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 2 Tbsp extra virgin olive oil, or avocado oil
- 1 1/2 lbs. ground turkey, or grass-fed ground beef
- 1 lb. sweet potatoes, peeled and chopped
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 4 celery ribs, chopped
- 2 medium carrots, peeled and chopped
- 1 tsp ground cinnamon
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1 (14oz.) jar peeled crushed tomatoes with juices
- 1 (14oz.) chickpeas, drained and rinsed if using canned
- 6 cups low sodium vegetable broth, or beef bone broth
- 2-3 cups fresh baby spinach
- sea salt and pepper, to taste about 1/4 teaspoon each
Instructions
- In a large stockpot heat the oil over medium heat.
- Brown the ground turkey, crumbling the meat with a wooden spatula as it cooks.
- Toss in the onion, celery, carrot, garlic and sauté for a few minutes until the onion becomes translucent.
- Stir in all the spices.
- Add the chickpeas, sweet potatoes, crushed tomatoes and the vegetable/beef broth. Bring to a rapid boil, then reduce the heat to a simmer and cover pot with a lid.
- Simmer for 25-30 minutes, stirring occasionally, or until sweet potatoes are tender.
- To thicken up your soup, using a potato masher, slightly mash a few of the sweet potatoes and chickpeas directly into the pot (not all, but a few)
- Stir well to combine.
- Taste test, then season with sea salt and pepper if you want, and stir in your fresh spinach. The heat will gently wilt the spinach after a minute or two.
- Ladle into bowls, allow to cool for several minutes, then dig in!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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