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veggie soup bowl with spoon in it.
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5 from 8 votes

Easy Moroccan Vegetable Soup

A hearty and delicious Moroccan-style soup loaded with chickpeas, veggies, and wholesome ingredients.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Soup
Cuisine: Mediterranean
Diet: Low Fat
Servings: 4
Author: Rena

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

Calories: 392kcal | Carbohydrates: 75g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 256mg | Potassium: 1468mg | Fiber: 16g | Sugar: 15g | Vitamin A: 16783IU | Vitamin C: 56mg | Calcium: 176mg | Iron: 7mg