Recipe: Moroccan Sweet and Spicy Soup

An unexpected combo of ingredients makes this soup sweet, spicy and memorable. You can serve it over whole grain quinoa or with a side of mixed baby greens, like arugula.

Ingredients

Half of a 20-ounce can of unsweetened pineapple rings in pineapple juice (not in syrup), with each ring cut into eight pieces
¼ cup raisins
3 sweet potatoes, cut into large cubes
1 can (15 ounces) of chickpeas, drained and rinsed
1 14-ounce block extra firm tofu, cubed
2 stalks of celery, chopped into half-inch wide pieces
1 medium-sized onion, diced
½ cup tomato sauce
2 cloves garlic, mashed
⅛ teaspoon nutmeg
⅛ teaspoon clove
¼ teaspoon cinnamon
¼ teaspoon black pepper
1 bay leaf
¼ teaspoon turmeric
¼ teaspoon shakes paprika
4 cups low-sodium chicken broth
¼ cup extra-virgin olive oil

Instructions

1. Sautee onion in ¼ cup extra-virgin olive oil in large pot.
2. Into the same pot as the onions, add the pineapple, raisins, sweet potato, chickpeas, tofu, celery and tomato sauce.
3. Add nutmeg, clove, cinnamon, black pepper, bay leaf, turmeric and paprika, as well as 2 mashed garlic cloves.
4. Cover ingredients with 4 cups of low-sodium chicken broth and 4 cups of water, or until ingredients are completely submerged in water.
5. Bring to a boil, and then turn heat to low and allow the soup to simmer for one hour, or until potatoes are cooked and can be pierced with a fork. Remove bay leaf before serving.

Nutrition information

Makes 4 servings

Each serving contains:
Calories 530 (3 ¼ cup)
Total fat 20g
Saturated fat 2.5g
Trans fat 0g
Protein 20 g
Total carbohydrate 66g
Fiber 11g
Sugar 24g
Cholesterol 0mg
Sodium 330mg

Created by Talia Sukol for Cleveland Clinic Wellness