Moroccan Tilapia Soup

• 2 tbsp olive oil
• 1 yellow onion sliced thin
• 1 ½ cups carrot cut into matchsticks
• 1 ½ tsp cumin
• 1 tsp cinnamon
• 1 tsp smoked paprika
• 1 tsp sea salt
• 3 cloves garlic minced
• 1 small to medium head cauliflower cut into florets
• 28 oz fire roasted crushed tomatoes
• 4 cups chicken stock
• 3 fresh Regal Springs Tilapia fillets cut into 1” strips

1. Heat a large stock pot over medium heat. Once hot, add olive oil and yellow onion. Saute for 2–3 minutes.
2. Once the onion starts to become translucent, add in carrots, cumin, paprika, cinnamon, salt and garlic. Saute for another 1–2 minutes.
3. Add in cauliflower florets, crushed tomatoes and chicken stock. Increase heat to high and bring to a boil.
4. Once boiling, reduce heat to low and cover, simmer for 15 minutes.
5. After 15 minutes, remove lid, add in Tilapia strips, then stir and let cook for 5–7 minutes or just until the Tilapia is cooked through.
6. Serve immediately topped with a dollop of Greek yogurt and cilantro.

Calories are per serving.