Moroccan Golden Potato and Vegetable Soup

Weekly Recipe: 
NonWeekly
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2 tablespoons olive oil, pure

1 onion, chopped

5 cups water (or 3 cups water and 2 cups stock)

1 pound (3-4) potatoes (peeled if desired, diced)

1 carrot, diced

1⁄2 cup turnip, diced

1⁄2 cup cabbage, diced

1⁄4 teaspoon turmeric, ground

1⁄4 teaspoon black pepper, ground

1 cup cilantro (or parsley)

1⁄4 teaspoon harissa (a Moroccan red pepper paste)

Heat oil in a saucepan, add onion, and cook over medium heat, stirring often, for seven minutes or until golden. Add broth, water, potatoes, carrot, and turnip and bring to a boil, stirring occasionally. Cover and cook over low heat for 20 minutes or until all the vegetables are tender.

Add cabbage and turmeric and simmer for five minutes or until cabbage is tender. Season to taste with black pepper and harissa. Stir in cilantro (or parsley). Recipe courtesy of kardeanutrition.com.