Moroccan Spiced Turkey Vegetable Soup

This soup is a great one to make if you have been under the weather, feeling like your diet hasn’t been so healthy lately, or you just want to pack a bunch of nutrition into a quick meal. Ground turkey breast provides a ton of healthy protein and there are lots of vegetables to provide nutrition. The Moroccan spices make this soup a little different from your regular veggie soup, which I appreciate.

Typical spices used in Moroccan cooking include cumin, black pepper, ginger, turmeric, saffron, paprika, cayenne, and cinnamon. This soup has them all, which makes for a lovely spiced broth.

Veggies make up a lot of this soup – it has sweet potatoes, zucchini, diced tomatoes, celery, onion, carrot, and spinach. I felt like I probably got a week’s worth of vitamins eating this soup 🙂 You can add or remove any veggies that you prefer in here… I liked this combo. This soup would be great to freeze and reheat if you have extra also.

Moroccan Spiced Turkey Vegetable Soup

Moroccan spiced soup with ground turkey, vegetables and lots of spices
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Lunch, Main Course, Soup
Servings 6 servings


  • 2 tbsp olive oil
  • 1 lb ground turkey or turkey breast
  • 1 or 2 sweet potatoes peeled and diced into small pieces
  • 1 onion diced
  • 4 cloves garlic minced
  • 4 celery ribs sliced
  • 2 carrots diced
  • 1 zucchini small diced
  • 1 14 oz can diced tomatoes
  • 4 cups chicken broth
  • 1 cup frozen spinach
  • 1/2 tsp cinnamon
  • 1 tsp paprika
  • 1/2 tsp smoked paprika
  • few saffron threads
  • 1/2 tsp tumeric
  • 1/2 tsp ground ginger
  • 1 tsp cumin
  • 1/4 tsp cayenne
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • salt and pepper to taste
  • parsley chopped for serving


  • Heat the oil over medium in a soup pot until hot. Add the turkey and break up while cooking until it is starting to brown and mostly cooked. Add the garlic, onion, celery and carrot along with all the spices and continue cooking for 5 minutes or so, stirring every so often.
  • Add the sweet potatoes, tomatoes, and broth along with the frozen spinach. Bring to a boil and reduce heat to a simmer and cook for about 30 minutes. Add the zucchini and taste and adjust the spices and seasoning. Make sure the sweet potatoes are tender.
  • Ladle into bowls and top with chopped parsley.
Keyword Lunch, Main Dish, Soup

2 thoughts on “Moroccan Spiced Turkey Vegetable Soup

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