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This Easy Moroccan Vegetable Soup is a flavorful soup that has the perfect balance of spices. It has warm notes from the cumin, cinnamon, and turmeric, and it’s full of beautiful pops of citrus from lemon and tomatoes. This soup is hearty enough for the whole family to enjoy.
Also, try my Moroccan Couscous bowl. So good!
Soup is one of my favorite things to make in the Fall and Winter months! There’s just something so comforting about a steaming bowl of vegetable soup on a frost-bitten day! While I am a fan of traditional soups like Creamy chicken noodle soup, broccoli and cheddar soup, and vegetable beef soup, I am also a big fan of more exotic soups like this Simple and easy Moroccan vegetable soup!
The broth in this veggie soup is just so amazing! The combination of spices like cumin, cinnamon, and turmeric with the citrus from lemon and tomatoes gives it that Moroccan flare. When you add chickpeas, potatoes, and carrots, it enhances it even more!
Recipe Highlights
- It’s full of flavor and can be served with a warm loaf of crusty bread like my homemade dinner rolls and some extra lemon wedges!
- It has a little kick from the red chiles, warmth from spices, and acidity from the lemon and tomatoes – literally a little bit of every flavor profile!
- It’s easy to make and comes together in under an hour.
- It’s a one-pot meal that’s filling aFnd healthy with protein-packed chickpeas, vegetables, and potatoes.
Equipment Needed To Make This easy homemade Moroccan Veggie Soup
- Knife
- Peeler
- Cutting Board
- Dutch Oven
Ingredients For Your Moroccan Vegetable Soup
- olive oil – or any other oil of choice
- onion – use white cooking onions or sweet onions
- Veggies: celery, carrots, potatoes, sweet potatoes, fresh spinach, or add in any other veggies of choice like cauliflower or zucchini.
- Chickpeas: you may use canned chickpeas
- garlic – use fresh garlic instead of garlic powder
- red chilis – for a kick of spice, this ingredient is optional
- tomato purée
- Seasonings: ground cumin, ground turmeric, ground cinnamon, salt, and pepper
- chopped tomatoes
- lemon – use fresh lemons, or you may use bottled lemons if in a pinch
- water – or veggie broth
- Optional toppings: flat-leaf parsley, roughly chopped to garnish, or pita bread, to serve with
How to make it
- Prep the veggies: Start by chopping the veggies; finely chop the onion, carrot, celery stick, garlic, spinach, parsley and red chili.
- Cut the potatoes: Rinse and thoroughly scrub the potatoes to remove any dirt. Pat the excess moisture with a paper towel and cut into 1-inch cubes.
- Drain and rinse the chickpeas; set aside.
- Cook the veggies: Heat oil in a Dutch oven, over medium-high heat. Add onion and garlic; sauté for 2 minutes until onion is translucent and garlic is fragrant. Add celery, carrot, and red chilies, stirring frequently cook for 2 minutes.
- Add the rest of the ingredients: Stir in the tomato puree, cumin, turmeric, and cinnamon; cook for 2 minutes more. Immediately add in the chopped tomatoes, potatoes, and chickpeas.
- Next, add water/broth: Pour in the water/broth, reduce the heat to low.
- Cook the soup: Let simmer for about 40 minutes until potatoes are tender. Add spinach and cook for 1 minute more, stirring constantly so the spinach starts to wilt.
- Serve: Turn off the heat and add lemon juice and zest. Pour the soup into bowls. Garnish with chopped parsley and serve with warm pita bread.
What to Serve with Moroccan Soup
When I think of what to serve with this Moroccan-style soup the classic pairings of soup and salad or soup and sandwich come to mind immediately! my roasted beet salad, grilled chicken gyro, or Mediterranean chicken salad goes great with this veggie soup recipe!
Or, you can just serve it up as is with nothing additional needed to accompany it!
Substitutions & Additions
With veggie soup, the sky’s the limit on what you can add. Parsnips, turnips, and butternut squash can be added in addition or substituted for carrots. You can also add fresh kale, chard, or collards to the soup.
If you’re not a fan of red chili flakes and want more heat feel free to add in some harissa paste! It adds even more flavor and spice!
Storage recommendations
- Storing: If you have any leftover soup, you’ll want to let it cool to just around room temperature before storing it. Transfer the soup to an airtight container and place it in the refrigerator for up to 5 days.
- Freezing: you can freeze and store leftovers for up to 3 months.
Frequently asked questions
Yes! Another great thing about this veggie soup is that it fits all diets! Because it uses water in place of chicken stock and lacks any dairy or animal products, it makes a great main course for dinner parties with friends and family!
Yes, you sure can! If you want to have a heavier flavor profile, you can opt for some chicken broth. Just make sure to reduce the amount of salt you add, as it will be a bit more on the salty side! To keep it vegetarian, use vegetable broth.
If you don’t like chickpeas, feel free to substitute some kidney beans or white beans. You can also opt for no legume-based soup and go with vegetables only!
Absolutely! You can make this soup in the slow cooker or instant pot! If you’re using the Instant Pot, I would recommend cooking on high pressure for about fifteen minutes.
Yep! This Moroccan Vegetable Soup recipe is great to make ahead of time and freeze, so when a busy weeknight comes around, all you have to do is defrost it overnight, heat it up on the stovetop, and serve!
More soup recipes to try
- Creamy Zucchini Broccoli Soup
- Mexican Sweet Corn Soup
- White Bean and Kale Soup
- Middle Eastern Red Lentil Soup
- Vegan Lentil Soup
- Chicken Cabbage Soup
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Easy Moroccan Vegetable Soup
Ingredients
- 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 tbsp of salt and 1 tsp 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
- Start by chopping the veggies; finely chop the onion, carrot, celery stick, garlic, spinach, parsley and red chili.
- Rinse and thoroughly scrub the potatoes to remove any dirt. Pat the excess moisture with a paper towel and cut into 1-inch cubes.
- Drain and rinse the chickpeas; set aside.Heat oil in a Dutch oven, over medium-high heat.Add onion and garlic; sauté for 2 minutes until onion is translucent and garlic is fragrant.
- Add celery, carrot, and red chilies, stirring frequently cook for 2 minutes. Stir in the tomato puree, cumin, turmeric, and cinnamon; cook for 2 minutes more.
- Immediately add in the chopped tomatoes, potatoes, and chickpeas.
- Pour in the water, reduce the heat to low, and let simmer for about 40 minutes until potatoes are tender.
- Add spinach and cook for 1 minute more, stirring constantly so the spinach starts to wilt. Turn off the heat and add lemon juice and zest.
- Pour the soup into bowls.Garnish with chopped parsley and serve with warm pita bread.
Notes
- Use any oil of choice
- Add in any of your favorite veggies like zucchini or cauliflower
- Use canned chickpeas or make your own
- I prefer fresh spinach, but you may use frozen spinach. make sure you thaw and drain first,
- Use fresh garlic and lemons
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolute hit! It was so comforting and light yet bursting with flavor. You can’t find that flavor in canned soup. Definitely making again!
So glad you loved it.
Hit the spot!!! Different than my typical soups I make and love that it’s healthy and filling! Thank you!!!
Glad you loved it
Very good!
Thank you
This soup was insanely delicious! I was seeking a different twist on veggie soup and this hit the spot!
Hi should I cover the pot after putting the potatoes etc in?
Very easy and delicious. It gets better as it sits in the fridge. Just add extra water when reheating and it makes an excellent good for you meal. I din’t have the vegtable cocktail so I used I can of tomato sauce plus a can of water in place of. You’ll still want to add the other cup of water. Also, you can save time by using a veg-all or mixed vegtable instead.
Great. Thank you!