Potage Marocain Moroccan Soup
Dive into the heartwarming flavors of North Africa with this Potage Marocain, a traditional Moroccan soup brimming with vibrant spices and wholesome ingredients. Packed with protein-rich lentils and chickpeas, fresh herbs like cilantro and parsley, and a medley of fragrant spices including cumin, turmeric, and cinnamon, this comforting soup delivers an irresistible depth of flavor. A touch of tomato paste and crushed tomatoes adds richness, while vermicelli or small pasta brings extra heartiness to this one-pot wonder. Perfectly balanced and deeply satisfying, this Moroccan soup is ideal for cool evenings or as a starter for a festive meal. Serve it with lemon wedges for a burst of brightness and garnish with fresh herbs for added flair. Ready in just an hour, this easy-to-make dish offers a culinary journey straight to Morocco!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 0.5 cup fresh cilantro, chopped
- 0.5 cup fresh parsley, chopped
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 tablespoons tomato paste
- 14 ounces crushed tomatoes
- 1 cup dried lentils, rinsed
- 15 ounces canned chickpeas, drained and rinsed
- 6 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup vermicelli or small pasta
- 1 lemon, cut into wedges
- extra parsley or cilantro for garnish (optional)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.
Stir in the minced garlic, cilantro, and parsley. Cook for 1-2 minutes until fragrant.
Add the turmeric, cinnamon, cumin, and paprika, stirring to coat the vegetables in the spices.
Stir in the tomato paste and cook for 1 minute to enhance its flavor.
Pour in the crushed tomatoes and stir to combine.
Add the lentils, chickpeas, vegetable broth, salt, and black pepper. Stir well.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 30 minutes, stirring occasionally.
After 30 minutes, add the vermicelli or small pasta. Stir and simmer uncovered for an additional 10 minutes or until the pasta is tender.
Taste the soup and adjust seasoning if needed.
Ladle the soup into bowls, garnish with extra parsley or cilantro if desired, and serve with lemon wedges on the side for a bright, tangy finish.
Nutrition Facts
Calories |
363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1075 mg | 47% | |
| Total Carbohydrate | 59.9 g | 22% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 12.0 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1304 mg | 28% | |
*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.
