Embark on a culinary adventure with this vibrant Moroccan Spiced Vegetable Soup, a recipe designed to warm your soul with its aromatic spices and wholesome ingredients. This delicious and versatile soup is incredibly useful for busy weeknights, offering a quick and satisfying meal that’s packed with flavor and nutrients.
Key Ingredients for Moroccan Spiced Vegetable Soup
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground cinnamon
- Pinch of cayenne pepper (optional, for a little heat)
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium sweet potato, peeled and cubed
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 4 cups vegetable broth
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 cup chopped fresh spinach or kale
- Fresh cilantro, chopped (for garnish)
- Lemon wedges (for serving)
- A dollop of plain yogurt or tahini (optional, for serving)
How to Make Moroccan Spiced Vegetable Soup
Whip up a pot of this Moroccan Spiced Vegetable Soup for an incredibly easy, soul-warming, and satisfying meal. Its simplicity belies its rich depth of flavor, featuring tender vegetables and aromatic spices that create a deliciously hearty texture. This delightful soup is ready in approximately 45 minutes, making it perfect for any day of the week.
Step-by-Step Instructions
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- Toast Spices: Stir in the minced garlic, ground cumin, ground coriander, ground ginger, turmeric, cinnamon, and cayenne pepper (if using). Cook for about 1 minute until fragrant, stirring constantly to prevent burning. This step awakens the spices and enhances their flavor.
- Add Vegetables and Legumes: Add the diced carrots, diced celery, cubed sweet potato, and rinsed chickpeas to the pot. Stir well to coat all the vegetables with the spice mixture.
- Incorporate Tomatoes and Broth: Pour in the undrained diced tomatoes and the vegetable broth. Bring the mixture to a boil.
- Simmer and Flavor: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the sweet potatoes and carrots are tender. Stir occasionally.
- Season and Wilt Greens: Season the soup with salt and black pepper to taste. Stir in the chopped spinach or kale and cook for another 2-3 minutes, or until the greens are wilted.
- Serve: Ladle the hot Moroccan Spiced Vegetable Soup into bowls. Garnish generously with fresh chopped cilantro and serve with lemon wedges on the side. For an extra creamy and flavorful touch, add a dollop of plain yogurt or tahini.
Why You’ll Love This Moroccan Spiced Vegetable Soup
You’ll adore this Moroccan Spiced Vegetable Soup for its incredibly comforting and robust flavors, transporting your taste buds to exotic locales with every spoonful. The star of the show is the aromatic blend of warm Moroccan spices, which infuse the hearty vegetables, creating a truly satisfying and nutritious experience that rivals any restaurant’s offering. Making this soup at home not only saves you money but also allows you to control the quality of ingredients, ensuring a wholesome and budget-friendly meal that’s bursting with personality.
This soup is a fantastic alternative to heavier stews, offering a lighter yet equally flavorful dining experience, and the readily available ingredients make it a convenient go-to for an impressive yet simple dish. Don’t just read about it; experience the magic of this Moroccan Spiced Vegetable Soup in your own kitchen tonight!
Storing and Reheating Tips
Properly storing your delicious Moroccan Spiced Vegetable Soup ensures you can enjoy its flavors for days to come.
- Refrigeration: Once cooled to room temperature, transfer the soup to an airtight container or sealable bag. It will stay fresh in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, freeze the soup in individual portions in freezer-safe containers or bags. It can be frozen for up to 2-3 months. Make sure to leave a little headspace in containers for expansion.
Reheating:
- Stovetop: The best way to reheat is on the stovetop. Gently warm the soup over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of vegetable broth or water if the soup has thickened too much.
- Microwave: Alternatively, you can reheat individual portions in the microwave. Cover the container and heat on medium power, stirring halfway through, until hot.
Final Thoughts
This Moroccan Spiced Vegetable Soup is a delightful and nourishing dish that brings warmth and exotic flavors to your table. We encourage you to give this easy-to-make recipe a try for a wonderfully satisfying and healthy meal that everyone will enjoy.
Moroccan Spiced Vegetable Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.2 tablespoons olive oil, 1 large onion
- Stir in the minced garlic, ground cumin, ground coriander, ground ginger, turmeric, cinnamon, and cayenne pepper (if using). Cook for about 1 minute until fragrant, stirring constantly to prevent burning. This step awakens the spices and enhances their flavor.3 cloves garlic, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground ginger, 1/2 teaspoon turmeric, 1/4 teaspoon ground cinnamon, Pinch cayenne pepper
- Add the diced carrots, diced celery, cubed sweet potato, and rinsed chickpeas to the pot. Stir well to coat all the vegetables with the spice mixture.2 large carrots, 2 stalks celery, 1 medium sweet potato, 1 (15-ounce) can chickpeas
- Pour in the undrained diced tomatoes and the vegetable broth. Bring the mixture to a boil.1 (14.5-ounce) can diced tomatoes, 4 cups vegetable broth
- Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the sweet potatoes and carrots are tender. Stir occasionally.
- Season the soup with salt and black pepper to taste. Stir in the chopped spinach or kale and cook for another 2-3 minutes, or until the greens are wilted.1 teaspoon salt, 1/2 teaspoon black pepper, 1 cup chopped fresh spinach or kale
- Ladle the hot Moroccan Spiced Vegetable Soup into bowls. Garnish generously with fresh chopped cilantro and serve with lemon wedges on the side. For an extra creamy and flavorful touch, add a dollop of plain yogurt or tahini.Fresh cilantro, Lemon wedges, Plain yogurt or tahini