This Moroccan veggie soup recipe appeared in the November 2018 Olive magazine. I didn't make it at the time, but held on to the magazine as there's a few tempting recipes in it!
It's a colourful soup that's packed with nutritious veggies, pulses and spices for a vegan winter warmer with less than 250 calories per portion.
The end result is a soup that's full of flavour, hearty, warming and comforting...perfect for this time of year.
Tip
- This Moroccan veggie soup recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- 2 tsp vegetable oil
- 1 onion, finely chopped
- 3 sticks celery, finely chopped
- a pinch of salt
- 3 cloves garlic, finely chopped
- 2 preserved lemons, flesh discarded and rind finely chopped
- 2 red chillis, deseeded and finely chopped
- 1 tbsp tomato purée
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 0.5 tsp ground cinnamon
- 400g tin chopped tomatoes
- 1 large (350g) potato, peeled and cut into 2cm chunks
- 400g tin chickpeas, drained and rinsed
- 1.25l boiling water
- 80g spinach
- a bunch of flat leaf parsley, roughly chopped
- salt and freshly ground black pepper
- 1 lemon, half juiced and half wedged, to serve
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Instructions
- Heat the vegetable oil in a large pan and add the onion, celery and a pinch of salt. Put on a lid and cook gently for 10 minutes, stirring regularly. Add the garlic, preserved lemons and red chillies, and cook for 2 minutes. Add the tomato purée and spices, and cook for a further 2 minutes before adding the chopped tomatoes, potato, chickpeas and 1.25 litres of boiling water.
- Bring to the boil, then turn down and simmer for 30 minutes until the potatoes are tender. Tip in the spinach, chopped parsley and a little seasoning, and stir for 1 minute until wilted. Add the lemon juice, then spoon into bowls with lemon wedges for squeezing.
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Moroccan Veggie Soup
Ingredients
- 2 tsp vegetable oil
- 1 onion finely chopped
- 3 sticks celery finely chopped
- a pinch of salt
- 3 cloves garlic finely chopped
- 2 preserved lemons flesh discarded and rind finely chopped
- 2 red chillis deseeded and finely chopped
- 1 tbsp tomato purée
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 0.5 tsp ground cinnamon
- 400g tin chopped tomatoes
- 1 large (350g) potato peeled and cut into 2cm chunks
- 400g tin chickpeas drained and rinsed
- 1.25l boiling water
- 80g spinach
- a bunch of flat leaf parsley roughly chopped
- salt and freshly ground black pepper
- 1 lemon half juiced and half wedged, to serve
Instructions
- Heat the vegetable oil in a large pan and add the onion, celery and a pinch of salt. Put on a lid and cook gently for 10 minutes, stirring regularly. Add the garlic, preserved lemons and red chillies, and cook for 2 minutes. Add the tomato purée and spices, and cook for a further 2 minutes before adding the chopped tomatoes, potato, chickpeas and 1.25 litres of boiling water.
- Bring to the boil, then turn down and simmer for 30 minutes until the potatoes are tender. Tip in the spinach, chopped parsley and a little seasoning, and stir for 1 minute until wilted. Add the lemon juice, then spoon into bowls with lemon wedges for squeezing.
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