White bean lime soup with vegetables and chicken

• 3 tablespoons olive oil
• 1 large onion, diced
• 1 large carrot, diced
• 400g firm green vegetables, such as kale, broccoli or cauliflower or a combination
• 1 tablespoon tomato puree
• 4 tsp The Spice Club Maroc spice mix
• 400g chicken
• 3 cloves garlic, finely chopped
• 1 tablespoon fresh ginger, finely grated
• 1 liter chicken stock
• 2 cans of white beans (400 g each), drained and rinsed
• Lemon juice, to taste

Step 1: Bake vegetables

• Heat the olive oil in a large soup pot over medium heat. Add the onion and carrot and cook for 5-7 minutes, until they start to soften.

Step 2: Add chicken and seasonings

• Add the chicken and fry, stirring, until cooked through. Then add the garlic, ginger, tomato puree and The Spice Club Maroc spice mix. Fry for another 2 minutes until the flavors are released.

Step 3: Add broth and beans

• Pour the chicken stock and white beans into the pan. Bring to a boil and then reduce the heat. Let it simmer gently for about 10-15 minutes, so that the flavors can mix well.

Step 4: Vegetables and lemon juice

• Add the chopped firm green vegetables and cook for another 5-7 minutes, or until the vegetables are tender but still have some bite.
• Season the soup with fresh lemon juice to taste, pepper and possibly some extra salt.

Step 5: Serving

• Ladle the soup into bowls and garnish with extra lemon slices and fresh herbs if desired. Serve the soup warm with crusty bread for a complete meal.