Moroccan Veggie Soup
A colourful soup that's packed with nutritious veggies, pulses and spices for a full of flavour vegan winter warmer.
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
Calories: 313kcal | Carbohydrates: 56g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 221mg | Potassium: 1231mg | Fiber: 13g | Sugar: 11g | Vitamin A: 3477IU | Vitamin C: 96mg | Calcium: 170mg | Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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