North African Vegetable Soup
Warm up with a hearty bowl of North African Vegetable Soup, a vibrant and wholesome dish brimming with bold flavors and nutrient-packed ingredients. This one-pot vegan recipe combines tender sweet potatoes, zucchini, carrots, and protein-rich chickpeas in a fragrant broth infused with ground cumin, coriander, turmeric, and a hint of optional cayenne for a spicy kick. Fire-roasted diced tomatoes and a squeeze of fresh lemon juice add a tangy depth, while chopped cilantro brightens every spoonful. Ready in just an hour, including 20 minutes of prep, this comforting soup is perfect for cozy dinners or meal prep. Serve it with crusty bread or enjoy it on its own for a delicious, plant-based meal bursting with North African-inspired spices.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 3 medium carrots, sliced
- 1 medium zucchini, diced
- 2 medium sweet potatoes, peeled and diced
- 15 ounces canned chickpeas, drained and rinsed
- 14 ounces fire-roasted diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 medium lemon, juiced
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened.
Stir in the minced garlic, ground cumin, ground coriander, ground turmeric, and optional cayenne pepper. Cook for 1 minute until the spices are fragrant.
Add the sliced carrots, diced zucchini, and diced sweet potatoes to the pot. Stir to coat the vegetables in the spices.
Pour in the vegetable broth, fire-roasted diced tomatoes (with their juice), and the drained chickpeas. Stir in the salt and black pepper.
Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 30 minutes, or until the vegetables are tender.
Stir in the chopped fresh cilantro and the juice of one lemon. Adjust seasoning with additional salt or lemon juice, if needed.
Serve the soup hot with an optional garnish of fresh cilantro. Enjoy!
Nutrition Facts
Calories |
1808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8205 mg | 357% | |
| Total Carbohydrate | 290.6 g | 106% | |
| Dietary Fiber | 65.7 g | 235% | |
| Total Sugars | 77.8 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 678 mg | 52% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 6408 mg | 136% | |
*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.
