I am thrilled to have the Happy Triathlete as a guest blogger for this weeks edition of Tasty Tuesday. She is one talented lady, full time professional, award winning athlete and former food blogger. I admire Kelsey for her overall strength and her ability to always achieve her goals.
As an athlete, it’s super important to me to fuel my body with nourishing, yet interesting, meals. As someone always on the go, soup is the perfect way to prep meals for the week or to freeze for later. As a (former) food blogger, I was really excited when Brittany asked me to write a guest recipe and gave me a reason to get my butt back in the kitchen!
With the onset of colder weather and the trees turning bare, I’ve had soup on my mind alot lately, particularly during my chilly walks to and from work. On one morning, the idea for this soup popped into my head. In the summer months, I make a Moroccan
Cauliflower Salad that is so flavourful and delicious, and as I froze on my way to work, I thought, why not turn those same ingredients into a soup. The result is a warm, spicy (not as in spicy hot) and filling soup. I hope you enjoy!
Moroccan Spiced Roasted Vegetable Soup
1 head cauliflower, cut into florets
2 medium sweet potatoes, cut in cubes
1 red pepper, cut into thick slices
2 tablespoons mild oil (I used safflower oil)
½ sweet onion, diced
2 cloves garlic, minced
1.5 teaspoons cumin
1 teaspoon ground turmeric
1 teaspoon coriander
Sea salt (to taste)
Freshly ground pepper (to taste)
1 carton low-sodium chicken broth (sub vegetable broth to make this vegan/vegetarian)
1 cup cooked garbanzo beans (chickpeas)
2 tablespoons lemon juice (about ½ lemon)
Chopped Kalamata olives
Handful of chopped parsley
Mix the vegetables with 1.5 tablespoons oil. Season with salt and pepper. Spread in a single layer on two baking sheets. Roast for 25-30 minutes or until cauliflower starts to become golden brown. Remove the vegetables from the oven.
In a large pot, sauté onions in remaining ½ tablespoon of oil, until onions soften. Add garlic and continue to sauté for 30 seconds to a minute. Add spices and cook for another 30 seconds until spices become fragrant. Transfer roasted vegetables to the
pot, stirring to coat with spices. Next, add the chicken broth and the garbanzo beans.
Bring the mixture to a low boil, then turn down the heat and cook for another 10-15 minutes.
Turn off the heat and allow to cool slightly, then either mash with a potato masher (this is what I did for a thicker texture) or blend with an immersion blender for a smoother consistency. Finally, stir in the lemon juice.
Serve with chopped Kalamata olives and parsley.