When the stomach gets full it tells the head to sing.
– Moroccan Proverb
This soup is so delicious, healthy, and will make your house smell heavenly. When you make this soup, you are winning at life. It has healthy lean protein and lots of vegetables – a bowl of goals if you’re trying to add more veggies to your diet! It’s perfect for a cold winter’s night and lunch through the week.
There are many variations, so make it to please your taste. I used organic Italian chicken sausage, but it would be great with ground turkey, turkey sausage or meatless. Use any beans you like and substitute kale for spinach. I don’t know why anyone would do that as I think Kale is yucky, but it’s your soup!
Spices – whatever you have! The key to the Moroccan flavor though is definitely the cinnamon, cumin, paprika and cardamom. I think I’ll add curry next time. Just to see what happens. Make sure to add those core spices and anything else you like – cayenne pepper would be good too.
Here’s the recipe:
2 tbsp extra virgin olive oil
1 lb or so of Italian chicken sausage – I bought links, removed the casings and browned in a skillet breaking it up as it cooked
1 yellow onion
3 garlic cloves
3 celery ribs
3 carrots, peeled and sliced
1 tsp ground cinnamon
1 tsp paprika – I used smoked, but sweet would be great too
1 tsp ground cumin
½ tsp turmeric
1 tsp cardamom
2 tsp lemon pepper – I like Kinder’s
Salt and pepper to taste – but about 1 tsp or so each
1 can diced tomatoes or crushed tomatoes
1 can chickpeas, drained
1 can cannelloni beans, drained
6-8 cups chicken broth or vegetable broth
Fresh lemon juice – I juiced half of a lemon
2-3 cups fresh spinach
- Brown the meat in a skillet.
- In a large pot add olive oil and heat
- Add onion, garlic, carrots and celery and saute for about 3 minutes
- Add all the spices
- Add the broth, tomatoes, chickpeas, beans and cooked sausage
- Bring to a boil and then lower the heat to a simmer
- Simmer for about 30 minutes
- Add the fresh lemon juice
- Add 2-3 cups of spinach until wilted
- Taste and add more salt and pepper if needed
Ladle into bowls and dream of Morocco.
2 thoughts on “Moroccan Spiced Soup”
Sounds delicious. Shannon. I will have to try it. I love spicy soups. I enjoy both spinach AND kale. I make a hot Italian sausage soup with kale, cannelloni beans, carrots, onions, garlic, chicken broth, fennel, and barley with added pepper to taste.
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I thought about you when I made this! I knew you’d like it. I’m going to make yours soon. That sounds so good. I love fennel and barley.