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.
Recent new recipes
Category Spotlight...
Spanish
At the heart of Spanish cooking are iconic dishes like paella, a flavourful rice dish often made with seafood, chicken, or rabbit, and tapas, small plates of appetisers that showcase a variety of tastes and textures, from patatas bravas (fried potatoes with spicy tomato sauce) to gambas al ajillo (garlic shrimp). You'll find all of these and more in this delicious selection of Spanish recipes!!
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.
Recipe Collection Spotlight...
Date Night Mains Collection
Set the mood for a romantic evening with this collection of Date Night Mains. All of these dishes are designed to impress without the stress. Whether you're planning a cosy dinner for two for Valentine's Day, date night or a special celebration, find everything you need to create a memorable dining experience at home...all made with love!! 💝
Did you make this recipe?
I'd love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
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.
LEAVE A COMMENT AND RATE THIS RECIPE