5 from 16 votes
Easy Moroccan Vegetable Soup
Easy Moroccan Vegetable Soup is a hearty, spiced broth filled with chickpeas, potatoes, sweet potatoes, spinach, and aromatic vegetables like onion, carrot, celery, garlic, and red chili. It’s seasoned with cumin, turmeric, cinnamon, and brightened with lemon zest and juice. The result is a comforting, mildly spiced soup with balanced textures and flavors, suitable for nourishing meals.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
4
Calories:
392 kcal
Course:
Soup
Cuisine:
Mediterranean
Ingredients
- 2 teaspoons olive oil
- 3 celery finely chopped, sticks
- 1 large carrot peeled and chopped
- 1 onion finely chopped
- 1 Tablespoon tomato puree
- 3-4 garlic finely chopped, cloves
- 1-2 red chile deseeded and finely chopped
- 2 teaspoons cumin ground
- 1 teaspoon Turmeric ground
- ½ teaspoon ground cinnamon
- 15 ounces chickpeas drained and rinsed, one can
- 15 Ounces tomato one can, chopped
- 1 large potato cut into 1-inch chunks
- 1 large sweet potato cut into 1-inch chunks
- 2 cups spinach packed, fresh
- salt Start with 1 tbsp of salt and 1 tsp of pepper, to taste
- black pepper Start with 1 tbsp of salt and 1 tsp of pepper, to taste
- 1 lemon zest and juice
- 4 cups water or vegetable broth
- flat-leaf parsley roughly chopped to garnish, pita bread, to serve with, optional
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.
Cup of Yum
Notes
- You can use any cooking oil based on preference.
- Additional vegetables like zucchini or cauliflower can be added to enhance the soup.
- Use canned chickpeas for convenience or prepare your own for freshness.
- Fresh spinach is recommended; if using frozen, thaw and drain well before adding.
- Fresh garlic and lemons help achieve better flavor compared to dried or bottled substitutes.
Nutrition Information
Calories
392kcal
(20%)
Carbohydrates
75g
(25%)
Protein
15g
(30%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
2g
(10%)
Sodium
256mg
(11%)
Potassium
1468mg
(31%)
Fiber
16g
(64%)
Sugar
15g
(30%)
Vitamin A
16783IU
(336%)
Vitamin C
56mg
(62%)
Calcium
176mg
(18%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 392
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 75g | 25% |
| Protein | 15g | 30% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 256mg | 11% |
| Potassium | 1468mg | 31% |
| Fiber | 16g | 64% |
| Sugar | 15g | 30% |
| Vitamin A | 16783IU | 336% |
| Vitamin C | 56mg | 62% |
| Calcium | 176mg | 18% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.