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Moroccan Spiced Vegetable Soup

Moroccan Spiced Vegetable Soup

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Moroccan
Ingredients Equipment Method Notes

Ingredients
  

For the 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 cayenne pepper optional, for a little heat
  • 2 large carrots peeled and diced
  • 2 stalks celery 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)
  • Plain yogurt or tahini optional, for serving

Equipment

  • Large pot or Dutch oven

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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.
  6. 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
  7. 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

Notes

Properly storing your delicious Moroccan Spiced Vegetable Soup ensures you can enjoy its flavors for days to come. Refrigerate for up to 3-4 days, or freeze for up to 2-3 months. Reheat on the stovetop or in the microwave.
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