Moroccan Spiced Turkey Vegetable Soup
Moroccan spiced soup with ground turkey, vegetables and lots of spices
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Lunch, Main Course, Soup
- 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