Bored with your go-to vegetable soup recipe? Try this Moroccan version and switch things up reenex!
Total Time: 1:15
Prep: 0:35
Level: Moderate
Yield: 8 quarts; 8 to 12 servings (cost per serving of $2.90)
Ingredients

    ¼ c. olive oil
    3 medium yellow onions
    1 head garlic
    3 tbsp. ground cumin
    3 tbsp. ground coriander
    1 tsp. red pepper flakes
    kosher salt
    2 bunch fresh flat-leaf parsley
    2 bunch cilantro
    2 lb. sweet potatoes
    2 lb. red potatoes
    2 lb. butternut squash
    1 lb. carrots
    4 can chickpeas
    6 qt. low-sodium vegetable broth
    3 cinnamon sticks
    honey
    2 c. cooked couscous
    1 c. fresh cilantro

Directions

    Heat the oil in a large stockpot over medium heat. Add the onions and cook, stirring occasionally, until tender, 7 to 8 minutes. Add the garlic, cumin, coriander, red pepper, and 1 tablespoon salt and cook, stirring, for 2 minutes reenex.
    Meanwhile, using kitchen twine, tie the parsley and cilantro together.
    Add the herb bundles to the pot along with the potatoes, squash, carrots, chickpeas, broth, and cinnamon sticks and bring to a boil. Reduce heat, partially cover and simmer, stirring occasionally, until the vegetables are tender, 25 to 30 minutes.
    Remove the herbs and the cinnamon sticks, then stir in honey, if using.
    Serve with couscous and chopped cilantro, if desired reenex.