Moroccan Vegetable Soup - Daria Ventura Nutrition

Ingredients

• 2 tablespoons unrefined coconut or extra-virgin olive oil
• 1 onion (chopped)
• 2 stalks celery (diced)
• 2 carrots (diced)
• 1¼ teaspoons ground turmeric
• ¾ teaspoon ground cinnamon
• ¾ teaspoon ground ginger
• 3/8 teaspoon ground cumin
• 4-5 grinds of black pepper
• 1 (18-ounce) jar of diced tomatoes (with the juice)
• 1 teaspoon sea salt (plus more to taste (double if your stock is unsalted))
• 2 medium sweet potatoes (peeled if desired and chopped (about 1-1¼ pounds sweet potatoes))
• 6 cups vegetable stock (preferably homemade (or use chicken stock or bone broth - not vegan))
• 1½ cups cooked chickpeas or 1 (15-ounce) can (drained and rinsed)
• 1 cup cauliflower rice (fresh or frozen (buy riced cauliflower from the market))
• ¼ cup fresh cilantro leaves (chopped)
• ¼ cup fresh parsley leaves (chopped)
• 3 cups lightly packed fresh spinach leaves
• 1 lemon (cut into 4-6 wedges, depending on how many people you are serving)