Clean Recipe: Moroccan Spiced Vegetable Soup

This soup has become a staple in my diet lately; I am eating pretty much every day and never get sick of it! It was the perfect dish to get my through winter, there’s something so comforting and filling about a spicy, pureed soup. I have a feeling I’ll continue to enjoy it even as the weather gets warmer though!
As I’m intolerant to onions and garlic, I don’t include them in any my recipes – you can feel free to add them but I believe the soup packs enough flavour with the addition of all the spices.
This soup is completely vegetarian and vegan if you leave out the protein at the end, makes a big batch for lunches/dinners during the week and freezes well.


Moroccan Spiced Vegetable Soup
Makes 6-8 serves

½ bunch celery, diced
2 large carrots, diced
¼ kent pumpkin, diced
3-4 zucchini, diced
1 small sweet potato, diced (this is optional, I only add this if I’m having the soup post-workout – it does add a beautiful sweetness to the soup but is still delicious without it)
1 litre good quality vegetable stock
400ml can diced tomatoes
½ bunch fresh coriander

Spice Mix

1 tsp cumin
1 tsp ground ginger
1 tsp cinnamon
1 tsp ground coriander
½ tsp cayenne pepper
½ tsp nutmeg
1 tsp salt
¾ tsp black pepper

Combine all spices in a small bowl to make a spice mix and combine with diced tomatoes. Set aside.
 
Place diced vegetables in a slow cooker or heavy bottomed sauce pan, add vegetable stock and tomato spice mix and stir to combine. If using slow cooker, cook on low for 8 hours. If using stove, bring to the boil then simmer until vegetables are soft (you may need to add more liquid ie. Stock or water if using stove method)
Ladle cooked soup into a high speed blender, add fresh coriander and blitz until smooth (you may need to do this in two batches depending on the size of your blender.)
Serve with fresh coriander to garnish and  the protein of your choice, – I’ve used shredded poached chicken here. (lamb, greek yogurt, lentils etc. would also be delicious).

Note: Thanks again to Brad Cook for  photographing my soup for this post.