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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!