Moroccan spicy harira soup

Ingredients

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

In a deep pot, melt the coconut oil. Then add the chopped onions, garlic and celery. Cook for 5 mins until the onion is soft.
Add the diced sweet potato, carrot and peppers. Sauté for a further 5 mins.
Stir in the spices, chilli or chilli flakes/ powder, stock, soya sauce or tamari, tomato puree, chopped tomatoes and black-eyed beans. Bring to the boil and then allow to simmer on a low heat for 15-20 mins, until the vegetables are tender.
Stir in the protein powder, if using.
Stir in the lemon juice and ¾ of the chopped fresh coriander. Ladle into bowls and garnish with the remaining chopped coriander and sprinkle of ground flaxseed if desired. Delicious!

Goldenberries, turmeric + coconut = surprisingly sweet and tangy boost to smoothies, cereals, dressings…

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