This weekend I did a big cook for my mother in law. She seems to gravitate towards soups with warming spices and fall vegetables. Yes, I know it is summer, but she is the one having to eat these meals. This weekend I set out to make her a Moroccan soup with tons of flavor. Right now, we are trying to get her to eat more and meat seems to be the one thing that is unappetizing for her. In an attempt to keep her strength up and to ensure she is getting protein, I have been using bone broth in place of water or other broths. This is packing a healthy dose of collagen as well as protein and it freezes beautifully.
Moroccan Soup
2 pints of chicken or beef bone broth. (I use Butcher’s bone broth)
1 large eggplant or 2 small-medium eggplants
1 carrot, peeled and chopped
1 small celery root, peeled and chopped
1 parsnip, peeled and chopped
1/4 tsp Asofoetida
1 Tbs Turmeric powder
1/4 tsp cumin
1/2 tsp ground cardamom
1/4 tsp cinnamon
Salt to taste
Wash and take the stem off of the eggplant(s). Place on a foil lined baking sheet and roast at 400 degrees until they collapse and at tender at the center. Remove from the oven and remove the peel when cool enough to handle.
In a large pot, add all of the ingredients and simmer on medium until the vegetables are tender. Once cooked, blend in a blender or use a stick blender until the soup is smooth. Serve with a small swirl of garlic infused olive oil on top.
This is one of those warm your bones soups that do well on a cold day.
FODMAP Life 