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.
It’s soup weather! Are you excited? We certainly are. Soup is one of our 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 we are a fan of traditional soups like chicken noodles, broccoli and cheddar, and vegetable beef, we are 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 the spices like cumin, cinnamon, and turmeric with the citrus from lemon and tomatoes give it that Moroccan flare. When you add in chickpeas, potatoes, and carrots, it enhances it even more!
Another thing we love about soup is that it’s a one-pot meal. It can be served piping hot when you’re in the mood for something hearty or chilled when you need something refreshing. We hope you enjoy this vegan Moroccan Soup as much as we do. It makes a great lunch or dinner paired with some good crusty bread and a crisp salad on the side!
Why You’ll Love This homemade Vegetable Soup With Chickpeas
- It’s full of flavor and perfect served with a warm loaf of crusty bread 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 and healthy with protein-packed chickpeas, vegetables, and potatoes.
Equipment Needed To Make This easy homemade Moroccan Veggie Soup
- 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
- flat-leaf parsley, roughly chopped to garnish
- pita bread, to serve with
How To Make Moroccan Vegetable Soup With Chickpeas & Sweet Potatoes!
- 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/Pair with Moroccan Soup
When we think of what to serve with this Moroccan style soup the classic pairings of soup and salad or soup and sandwich come to mind right away! Our roasted beet salad, grilled chicken gyro, Mediterranean chicken salad, or even my Moroccan chicken couscous bowl goes great with this veggie soup recipe!
Or, you can just serve it up as is with nothing additional needed to accompany it!
Popular 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!
Best Way To Store Veggie Soup
If you have any leftover soup, you’ll want to let it cool to just around room temperature before storing. Transfer soup to an airtight container and place it in the refrigerator.
How Long Will Moroccan Vegetable Soup With Chickpeas Last In the Fridge?
You can expect your soup to stay good for up to five days in the fridge. I recommend consuming it within three days of being stored in the fridge to ensure that your veggies stay fresh and crisp!
Can I Freeze This Soup?
Yes! You can freeze this soup! The root vegetables hold up well pretty well in the freezer, depending on how cooked they are before they go in. If the root vegetables do get overcooked, you may not want to freeze the soup because they may fall apart mushy after defrosting.
Ensure that it’s cooled completely (to room temperature) and then transfer to an airtight container for freezing. It will stay good in the freezer for up to a month!
How To Reheat Your Veggie Soup
To reheat your Morrocan soup, I recommend using the stovetop. You’ll need a saucepan with a heavy bottom. Heat the soup over medium heat. Add in some extra water or veggie broth if needed to thin it out and stir frequently until heated through—about ten minutes!
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 vegatrian, use vegetable broth.
If you don’t like chickpeas, feel free to sub in 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 it, 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
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Easy Moroccan Vegetable Soup
- 2 tsp olive oil
- 3 celery sticks finely chopped
- 1 large carrot peeled and chopped
- 1 onion finely chopped
- 1 tbsp tomato purée
- 3-4 garlic cloves finely chopped
- 1-2 red chiles deseeded and finely chopped
- 2 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- 15 oz chickpeas drained and rinsed, one can
- 15 oz 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
- 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.
- Use any oil of choice
- Add in any of your favorite veggies like zucchini or cauliflower
- Use canned chickpeas or make your own
- We prefer fresh spinach, but you may use frozen spinach. make sure you thaw and drain first,
- Use fresh garlic and lemons