Cozy up with this Moroccan Spiced Turkey Soup!
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!
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