Soups

Moroccan Chickpea and Vegetable Soup

28

Soups are great all year round, and this Moroccan Chickpea and Vegetable Soup is the perfect example of a soup that is crave-worthy in all the seasons.

2 tablespoons extra-virgin olive oil
2 small yellow onions, diced small
1 fennel bulb, diced small
2 stalks celery, shopped
Sea salt
1 small sweet potato, peeled and cut into 1/2-inch dice
1 carrot, peeled and diced small
1 large clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
Pinch of red pepper flakes
Pinch of saffron (optional)
6 cups Classic Magic Mineral Broth (page 44) or store-bought organic vegetable broth
4 cups cooked chickpeas, or 2 (15-ounce cans), rinsed
Freshly squeezed lemon juice
Freshly ground black pepper
Grade B maple syrup (optional)
2 tablespoons chopped fresh cilantro, for garnish
1 tablespoon chopped fresh mint, for garnish
Heat the olive oil in a soup pot over medium heat, then add the onions, fennel, celery, and a pinch of salt and saute until golden, about 6 minutes. Add the sweet potato and carrot and saute another 3...
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Nutritions

Calories
1116

Sodium
6663mg
277% DV

Fat
40g
61% DV

Protein
51g
103% DV

Carbs
145g
49% DV

Fiber
49g
198% DV

Pumpkin Pie Cake Recipe

2106

We love Fall pumpkin recipes. Our mom got this Pumpkin Pie Cake recipe years ago at a church party. It is a cross between pumpkin pie and cake. It’s moist and so delicious. You can also top it with whipped cream or vanilla ice cream. You can’t go wrong with this one. If you don’t ...

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