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Easy Moroccan Vegetable Soup

A hearty and delicious Moroccan-style soup loaded with chickpeas, veggies, and wholesome ingredients.

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 4
Calories: 392 kcal
Course: Soup
Cuisine: Mediterranean

Ingredients

  • 2 teaspoons olive oil
  • 3 celery sticks finely chopped
  • 1 large carrot peeled and chopped
  • 1 onion finely chopped
  • 1 Tablespoon tomato puree
  • 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

    Cup of Yum
  1. Start by chopping the veggies; finely chop the onion, carrot, celery stick, garlic, spinach, parsley and red chili.
  2. Rinse and thoroughly scrub the potatoes to remove any dirt. Pat the excess moisture with a paper towel and cut into 1-inch cubes.
  3. 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.
  4. 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.
  5. Immediately add in the chopped tomatoes, potatoes, and chickpeas.
  6. Pour in the water, reduce the heat to low, and let simmer for about 40 minutes until potatoes are tender.
  7. 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.
  8. 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 Information

Calories 392kcal (20%) Carbohydrates 75g (25%) Protein 15g (30%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 2g Sodium 256mg (11%) Potassium 1468mg (42%) Fiber 16g (64%) Sugar 15g (30%) Vitamin A 16783IU (336%) Vitamin C 56mg (62%) Calcium 176mg (18%) Iron 7mg (39%)

Nutrition Facts

Serving: 4Serving

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.