Moroccan Vegetable Soup

It’s officially fall. To keep the windows slightly ajar and feel the crisp autumn air, I concocted a dish to counter the chill in the air with a warm, sweet-smelling soup. Using the last of my zucchini, some farm-fresh kale, and a few root vegetables, the aromas from this soup will surely keep you warm. The typical spices in Moroccan-style dishes are warm and sweet. Cinnamon, cumin, ginger, turmeric – all have amazing health benefits. Add more spices to this soup for added flavor and a kicked-up health benefit, if you’d like.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, chopped
• 1 medium zucchini, cut into 1 inch cubes
• 2 small yellow squash, cut into 1 inch cubes
• 1 sweet potato, skin on, diced
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp ground nutmeg
• ¼ tsp ground turmeric
• 1/8 tsp curry powder
• 2 cups low-sodium chicken stock
• 2 cups water
• 1 large bunch of kale, leaves torn (about 4-6 cups)

Directions:

1. Heat olive oil in a large Dutch oven. Add chopped onion and sauté until golden brown. Mix in zucchini, yellow squash, and sweet potato cubes. 
2. In a small bowl, combine spices. Add to sautéed onions. 
3. Add chicken stock and water. Allow mixture to simmer until sweet potatoes are soft (about 25-30 minutes). 
4. Stir in kale, and cook until wilted (about 2-3 minutes).