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Easy Moroccan Vegetable Soup

Easy Moroccan Vegetable Soup
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Indulge in the warmth and comfort of Easy Moroccan Vegetable Soup, a delightful dish that combines vibrant flavors with wholesome ingredients. This nourishing soup features a medley of fresh vegetables, hearty chickpeas, and aromatic spices like cumin, turmeric, and cinnamon, creating a fragrant experience that will transport you straight to Morocco. Perfect for busy weeknights or family gatherings, this soup is not only delicious but also incredibly easy to prepare. With its customizable nature, feel free to add your favorite seasonal vegetables or adjust the spice levels to suit your taste. Leftovers taste just as good the next day, making it an ideal meal prep option for those on-the-go days.

Ingredients

Scale
  • 2 teaspoons olive oil
  • 3 celery sticks (finely chopped)
  • 1 large carrot (peeled and chopped)
  • 1 onion (finely chopped)
  • 1 tablespoon tomato purée
  • 3–4 garlic cloves (finely chopped)
  • 1–2 red chiles (deseeded and finely chopped)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground cinnamon
  • 15 ounces chickpeas (drained and rinsed, one can)
  • 15 ounces chopped tomatoes (one can)
  • 1 large potato (cut into 1-inch chunks)
  • 1 large sweet potato (cut into 1-inch chunks)
  • 2 cups packed fresh spinach
  • Salt and pepper to taste (start with 1 tablespoon of salt and 1 teaspoon of pepper)
  • 1 lemon (zest and juice)
  • 4 cups water (or vegetable broth)
  • Optional: flat-leaf parsley (roughly chopped to garnish), pita bread (to serve with)

Instructions

  1. Chop all vegetables: onion, carrot, celery, garlic, spinach, and red chili.
  2. Rinse and cube the potatoes.
  3. Heat olive oil in a Dutch oven over medium-high heat and sauté onions and garlic until translucent.
  4. Add celery, carrot, and red chilies; cook for 2 minutes.
  5. Stir in tomato purée and spices; cook for another 2 minutes.
  6. Add chopped tomatoes, potatoes, and chickpeas; stir well.
  7. Pour in water or vegetable broth; reduce heat to low and simmer for 40 minutes until potatoes are tender.
  8. Add fresh spinach; cook for 1 minute. Stir in lemon juice and zest before serving.

Nutrition

Find it online: https://www.kitchenstorydaily.com/easy-moroccan-vegetable-soup/