Moroccan Soup


My husband’s company does a food challenge every week.  They send out a healthy recipe and if they make it, take a picture and submit the picture, they are entered into a raffle.  He has yet to win a prize, but we have gotten some good meals out of the recipes.

The one this last week was a Moroccan Lentil Soup with chickpeas and I modified it so that I could indulge as well.  And I think it is SOOOO good.  I have been craving some fun spices and a tad bit of heat. Love me some Moroccan food and this hit the spot! Here is my modified recipe…


-1/2 cup of chopped green onion-

-2 cloves of garlic (I used the frozen squares from Trader Joes)

-1 tsp of olive oil

-1 tsp of cumin

-1 tsp of ground coriander

-1 tsp of turmeric

-1/4 tsp of cinnamon

-1/4 tsp of pepper

-3 cups of chicken broth

-1 cup of water

-2 cups of chopped cauliflower

-1 (14.5oz) can of diced tomatoes (Make sure they are IP ok)

-2 cups of spinach

-Protein of choice

On the stove, saute the onions, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper for about 3-4 minutes. Add broth, water, cauliflower, tomatoes, and stir until well combined. Bring to a boil, once cauliflower is soft, add in the spinach and precooked protein of choice. Once warm, serve.  Makes 3 servings, 2 cups of veggies per serving.

*Freezes well for meal prep.  I tried it both with shrimp and chicken and I liked the shrimp the best, but I think any protein will work well. Other veggies could be incorporated as well.


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