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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How to make this 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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Moroccan Veggie Soup
Equipment
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
- 400 g (14 oz) chopped tomatoes
- 1 large (350g) potato peeled and cut into 2cm chunks
- 400 g (14 oz) chickpeas drained and rinsed
- 1.25 l (5.3 cups) boiling water
- 80 g (2.8 oz) 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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