Vegetable Soup, Moroccan Style

Ingredients

• 5 tbsp olive oil or canola oil
• 1/2 squash or pumpkin
• 2 potatoes, cut into quarters
• 1 sweet onion, cut into big slices
• 4 tbsp tomato paste
• 2 lbs sweet potatoes (orange yams), peeled and chopped
• 2 zucchini, cut into 1-2 inch rounds
• 12 oz carrots (about 4 medium carrots), peeled and cut into 1-2 inch chunks
• 1/2 cabbage, cut into big chunks
• 1 small cauliflower, cut into florets
• 3 celery stalks, cut into big slices
• Cilantro bunch (don’t cut it; remove it at the end of cooking)
• Salt & black pepper
• 1/2 tbsp paprika
• 1/2 tbsp turmeric
• 2 tbsp consommé (I’m using a vegetarian one)
• 1 3/4 cups cooked chickpeas or substitute 1 can chickpeas, drained

Instructions

1. Heat the oil in a large pot over medium. Cook the onion, sweet potatoes and potatoes for several minutes until golden.

2. Add all the spices on top: veggie consommé, turmeric, paprika, salt, black pepper (chili flakes if you want it spicy) and the tomato paste. Mix on medium heat for another 2 minutes.

3. Add all the other vegetables on top with the chickpeas and enough boiling water to cover the vegetables.

4. Reduce heat and cover the pot. Simmer the mixture for 45 minutes till all the vegetables are fully tender. Season with additional salt and pepper to taste, if desired.