Moroccan Chicken Vegetable Soup

  • 1 Tbsp olive oil
  • 2 cups onion, small dice
  • 1 cup celery, small dice
  • 1 ½ cups carrots, sliced ¼ inch thick
  • 1 cup red bell pepper, small dice
  • 1 ¼ tsp coriander
  • 1 ¼ tsp cumin
  • 1/3 tsp cinnamon
  • 1 tsp red curry paste
  • 2 Tbsp garlic, minced
  • 2 Tbsp fresh ginger, minced
  • Salt and pepper to taste
  • 2 cups eggplant, small dice
  • 2 cups cooked chickpeas, rinsed and drained
  • 4 cups chicken stock
  • 1 ½ cups diced canned tomatoes
  • 1 ½ cups sweet potatoes, peeled and diced
  • 1 cup pineapple juice
  • 2 cups roasted chicken, chopped or torn
  • 2 Tbsp lemon juice
  • ½ cup green peas
  • 2 Tbsp fresh parsley, chopped
  • 2 Tbsp fresh cilantro, chopped

Packed full of healthy vegetables and lovely spices!

  1. Add oil into a large soup pot over medium heat.  Add onions, celery, and carrots.  Cook until they are tender, about 8-10 minutes.
  2. Add red peppers,  all of the spices, red curry paste, garlic, ginger, salt and pepper.  Cook for another 5 minutes, stirring frequently.
  3. Add the eggplant, chick peas, chicken stock, canned tomatoes, sweet potatoes,  and pineapple juice. Simmer until the potatoes are tender, about 20 minutes.
  4. Add diced chicken, lemon juice, peas, parsley and cilantro.  Bring to a simmer, then remove from heat.
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