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!
➡️ Rachel’s Tips:
Try switching out the spinach for kale as another variation.
Makes 8 servings
- 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