Moroccan Veggie Soup
Deborah
A colourful soup that's packed with nutritious veggies, pulses and spices for a full of flavour vegan winter warmer.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Soup, Starter
Cuisine Moroccan
- 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
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.
- This Moroccan veggie soup recipe is easily adapted if you’re cooking for less or more people.
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Keyword comfort food, preserved lemon, vegan, vegan soup, vegetarian, veggie soup, winter warmer