Moroccan Vegetable Soup

Ingredients:

1 tablespoon coconut oil
1/2 large onion, chopped
2 teaspoons turmeric
6 cups vegetable stock
1 can tomatoes in juice
1 turnip, peeled and diced
2 carrots, sliced
2 stalks celery, sliced
a pinch of saffron
2 tablespoons cilantro, chopped
2 tablespoons parsley, chopped
1 large or 2 small zucchini, sliced
2 ounces moghrabieh
1/2 teaspoon cardamom
salt and pepper, to taste
paprika, to taste

Seep saffron in boiling water for a couple of hours.

Heat oil and add onion, carrots, celery, and turnip. Cook until slightly tender. Add tomatoes and vegetable stock. Cover and bring to simmer.

Add saffron infused water, cardamom, salt, pepper, and paprika. Stir in zucchini and moghrabieh. When the moghrabieh is cooked through, remove from heat and garnish with cilantro and parsley.