Jessie's Moroccan Vegetable Soup

Simple, flavorful, warm and cozy soup is the best! Milford Spice Company’s Moroccan Vegetable turns this simple soup into a simply amazing bowl of comfort!

INGREDIENTS

2 Tbsp olive oil
1 cup onion chopped
1 Tbsp garlic, minced
1 Tbsp ginger, minced
1 tsp salt (optional)
1 1/2 Tbsp Milford Spice Company’s Moroccan Vegetable 
4 cups vegetable broth
1 butternut squash peeled and cubed (1-inch cubes)
1 cup carrots cut into 1-inch thick rounds
1 14.5 oz. can diced tomatoes
1 cup Israeli Couscous 
1/2 cup cilantro chopped

DIRECTIONS

• Select the Sauté function and pre-heat the Instant Pot.

• Add oil to the pre-heated inner pot of Instant Pot and allow it to heat up.  Stir in onions, and sauté till soft, about 5 minutes.  Add the garlic and ginger and stir for about 2-3 minutes.  Press Cancel.

• Add Milford Spice Company’s Moroccan Vegetable and salt (optional) until fragrant, about 15 to 30 seconds.

• Deglaze with a couple of tablespoons of broth. Stir to remove any brown bits. There should be nothing stuck to the bottom of the inner pot.

• Once deglazed, stir in remaining broth.

• Add butternut squash, carrots, and couscous. Stir to combine.

• Add tomatoes, but don’t stir; push down with a spatula to immerse in the broth.

• Close the lid and pressure cook on High Pressure for 6 minutes.  Do a quick release and then press cancel.  Open lid and serve.

• Garnish with cilantro.