Moroccan Vegetable Soup

Looking for a new meal for Meatless Monday?  I don’t normally do recipes, but it’s possible to be a late bloomer in the kitchen too, and this recipe is very simple and forgiving.  I don’t even measure out my spices anymore, and it still comes out delicious.  All the vegetables in this soup are great for regulating blood sugar as well as providing a good source of vitamin C.  Enjoy!

2 tablespoons cooking oil
1 white onion, chopped
1/2 teaspoon cayenne
1 tablespoon ground cumin
1 3/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1 tablespoon dried parsley flakes
2 sweet potatos (about 1/2 pound), peeled and cut into 3/4-inch cubes
2 small zucchinis, quartered lengthwise and cut crosswise into 1-inch pieces
3/4 cup tomato puree
1 quart water
2 cups low-sodium vegetable broth
1/2 cup couscous
1 lime
Sriracha sauce (optional)

1. In a large pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 6 minutes.
2. Increase the heat to medium high. Add the cayenne, cumin, parsley, salt, and pepper to the pot. Cook, stirring occasionally, for 2 minutes.
3. Stir in the sweet potato, zucchini, tomato puree, water, and broth. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes.
4. Add the couscous to the soup. Simmer for 5 minutes, stirring occasionally. Remove the pot from the heat. Let the soup stand, covered, for 2 minutes.
5. Serve with lime wedges and sriracha sauce. Serves 6.

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