Moroccan Vegetable Soup

Nutriscore Rating: 74/100

Bring the rich, aromatic flavors of North Africa into your kitchen with this Moroccan Vegetable Soup, a hearty and vibrant dish that's as nourishing as it is delicious. Featuring a colorful medley of fresh vegetables like zucchini, sweet potatoes, and carrots, this soup is infused with warming spices including cumin, coriander, cinnamon, and turmeric, creating a subtly spiced broth that’s brimming with depth. Protein-packed chickpeas add texture and substance, while fresh parsley, cilantro, and a squeeze of lemon juice brighten the dish with a burst of freshness. Perfect for busy weeknights, this one-pot recipe is ready in under an hour and pairs beautifully with crusty bread for a wholesome, satisfying meal. Whether you're seeking comfort food or exploring global cuisine, this Moroccan-inspired soup is a must-try for any home cook.

Recipe Information

• Prep Time: 15 min
• Cook Time: 40 min
• Total Time: 55 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

21 items

• 2 tablespoons olive oil
• 1 large, diced yellow onion
• 4 minced garlic cloves
• 3 medium, diced carrots
• 2 diced celery stalks
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground turmeric
• 0.25 teaspoon cayenne pepper
• 2 tablespoons tomato paste
• 1 14-ounce can diced tomatoes
• 6 cups vegetable stock
• 1 15-ounce can, drained and rinsed chickpeas
• 1 medium, diced zucchini
• 1 medium, peeled and diced sweet potato
• 2 tablespoons, finely chopped fresh parsley
• 2 tablespoons, finely chopped fresh cilantro
• 2 tablespoons (freshly squeezed) lemon juice
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon black pepper

📝 Instructions

9 steps

1. Heat the olive oil in a large pot over medium heat.

2. Add the diced onion and sauté for 5 minutes, until translucent.

3. Stir in the minced garlic, diced carrots, and celery. Cook for an additional 5 minutes, stirring occasionally.

4. Add the ground cumin, coriander, cinnamon, turmeric, and cayenne pepper to the pot. Cook for 1 minute to release the spices’ aroma.

5. Stir in the tomato paste and cook for another minute.

6. Add the diced tomatoes (with their juices) and vegetable stock. Bring the mixture to a boil.

7. Reduce the heat to a simmer and add the chickpeas, zucchini, and sweet potato. Cover the pot and let it simmer for 20-25 minutes, or until the vegetables are tender.

8. Stir in the fresh parsley, cilantro, and lemon juice. Season with salt and black pepper to taste.

9. Serve hot with a garnish of extra parsley or cilantro, if desired. Pair with crusty bread for a complete meal.

Nutrition Facts

1 serving (486.6g)

Calories		274
% Daily Value*
Total Fat		8.3 g	11%
	Saturated Fat	1.5 g	7%
	Polyunsaturated Fat	1.0 g
Cholesterol		0 mg	0%
Sodium		942 mg	41%
Total Carbohydrate		42.8 g	16%
	Dietary Fiber	10.2 g	36%
	Total Sugars	12.7 g
Protein		10.2 g	20%
Vitamin D		0.0 mcg	0%
Calcium		109 mg	8%
Iron		3.9 mg	22%
Potassium		1110 mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 445 cal (25.8%%)

Protein: 250 cal (14.5%%)

Carbs: 1033 cal (59.8%%)