For this recipe you will need:

• ¼ cup Olive Oil
• 3 garlic cloves, minced
• 3 Tbsp. Moroccan Seasoning
• 5 cups chicken broth
• 4 carrots, peeled and cut into ½- inch lengths
• 2 cups red potatoes, peeled and cut into ½- inch lengths
• 2 cups cauliflower florets
• 1 large onion, chopped
• 2 medium to large zucchini, cut into ¼ inch pieces
• 1 can (28oz) plum tomatoes
• 1 can (15oz) garbanzo beans, drained
• ½ cup dried currants
• 1 cup almonds, toasted and chopped
• ½ Tbsp. Sea Salt

Pour olive oil into a Dutch oven or large stock pot over medium heat.  Add garlic and onion and sauté until golden approximately 3-5 minutes.  Add Moroccan Seasoning and sauté for 1 additional minute.  Add broth, carrots, potatoes, cauliflower, garbanzos, tomatoes and currants.  Stir to combine.  Simmer for 1 hour covered.  Uncover and simmer for 20 minutes more.  Add Zucchini and simmer 30 minutes covered.  Roast almonds at 425° on a cookie sheet for 4-5 minutes until light brown.  Reserve almonds for garnish. Ladle 3 cups of soup into a blender or use an immersion blender to partially puree the soup.  Season with salt and pepper to taste.  Serve with rice or couscous and top with toasted almonds and a spoonful of sour cream or plain yogurt.  Best,             Victoria