Spicy Moroccan Soup | Vegan Recipes | Veganuary

Ingredients

• ½ tbsp coconut oil
• 4 garlic cloves, finely chopped
• 2 large sweet potatoes, diced into small cubes
• 2 red peppers, diced into small cubes
• 3 tsp ground coriander
• 1/4 tsp ground cinnamon (optional)
• 1.4L stock (I use vegetable bouillon powder)
• ½ tbsp tomato puree
• 1 can (235g) of black-eyed beans
• Juice from half a lemon
• 2 large red onions, finely chopped
• 3 celery sticks, finely chopped into small cubes
• 1 large carrot, diced into small cubes
• 2 1/2 tsp ground turmeric or Vitalising superpowder
• 3 tsp ground cumin
• 1 red chilli, finely chopped (de-seeded if required) or 1/4-1/2 tsp dried chilli flakes or powder depending on how hot you like it
• 1 tbsp soya sauce or tamari
• 1 can (400g) chopped tomatoes
• Optional: 3 tbsp protein powder (e.g. pea protein, soya bean protein)
• 20g fresh coriander, finely chopped. (Reserve some for the garnish).
• Optional: A sprinkle of ground flaxseed for garnish