Moroccan Vegetable Soup

Moroccan Vegetable Soup  

1/4 teaspoon saffron threads, optional (see Chef’s Notes)  2 Tbsp coconut oil
1 large onion, sliced Cone #2
1 Tbsp minced garlic, Cone #1
1½ Tbsp finely chopped ginger root, Cone #1
pinch of sea salt and pepper
2 tsp ground coriander
3/4 tsp ground turmeric
1/2 tsp ground cinnamon
1/8 tsp cayenne pepper (optional)
5 cups vegetable broth (5 cups water + 11/2 tbsp Better than Bouillion No Chicken Base)
One 14.5-oz can diced fire-roasted tomatoes
One 15-oz can garbanzo beans, with their liquid
2 ½tbspmaple syrup
1 tsp grated lemon zest Cone #1
1 Tbsp lemon juice
2 C cauliflower, cut into bite-size florets
2 C “French Fry Cut” butternut squash, Cone #3
5 oz fresh spinach (5 cups loosely packed)

1/2 chopped cilantro

1. If using saffron, crumble using your fingertips into a small bowl and cover with 2 tablespoons of hot water. Set aside.
2. In a large, 7 quart, heavy-bottomed pot over high heat, heat the coconut oil. Add onions, garlic, and ginger. Season with salt and pepper. Let cook until golden and caramelized, about 10 minutes. Add coriander, turmeric, cinnamon, and cayenne. Cook for a couple minutes, until spices are aromatic.
3. Add vegetable broth, tomatoes, garbanzo beans with their liquid, maple syrup, lemon juice, lemon zest, and saffron (including soaking liquid), if using. Bring to a boil.
4. Add cauliflower and butternut squash and cook until tender, about 5 minutes.
5. Fold in spinach and cook until spinach has wilted and flavors have melded, 3–4 minutes. Taste for seasoning, adding additional salt, lemon juice, maple syrup, and/or cayenne pepper. Fold in cilantro and serve. 

Yield: 10 Cups Recipe by Sara & Mary


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