Spicy Moroccan Soup
Spices turn an ordinary vegetarian soup into an exotic treat. Canned vegetables make for faster cooking, but are usually higher in sodium so don’t add salt without tasting first. Fresh veggies found at local markets make a healthier meal.
1 ½ cups hot water
2⁄3 cup dried fruit (dark or golden raisins, snipped apricots, dried cranberries)
15-ounce can sweet potatoes
15-ounce can chickpeas
8-ounce can diced carrots
2 tablespoons vegetable oil
Medium onion, finely diced
2 teaspoons minced garlic
1 teaspoon each cinnamon, curry powder
32-ounce carton vegetable broth
Heat water in a two-quart pan and add dried fruit. Let it simmer while you drain sweet potatoes and cut into bite sizes. Drain and rinse chickpeas. Drain carrots. In a small, nonstick skillet, sizzle the onion and garlic in hot oil until onion is limp; then stir in cinnamon and curry powder. Slowly stir onion mixture into hot water with everything else. Heat to boiling and ladle into soup bowls. Makes four generous main dish servings.
Pressure cooker: proceed as above, add everything and bring to full pressure. Remove from heat and let stand in a wind-free spot while pressure normalizes. Peeled, finely diced, fresh sweet potato and carrot can be used instead of canned.
Slow or solar cooker: Mix oil, onion, garlic and spices in cooker. Add hot water and fruit, then stir in broth and remaining ingredients, including fresh or canned sweet potato and carrot. Cook four to six hours on low or at 250 degrees solar.
About the Author
Janet Groene’s books include “The Galley Book,” “Camping Digest” and “Cooking Aboard Your RV, 2nd Edition.”