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Moroccan Vegetable Soup

Moroccan Vegetable Soup

This recipe was generously given to me by Brianne Ryan, at our local Queen Anne Coffee Company. I adapted it slightly to fit into a 4-5 quart pot. It combines Moroccan spices with hearty vegetables and chickpeas for a flavor combination you will crave again and again.

She recommends garnishing with Greek yogurt and cilantro leaves, if you like! Also, feel free to add additional cinnamon and/or fresh ginger to taste!

Since this recipe doesn’t include a stock or broth, ingredients that usually add salt to a soup recipe, you will likely need to generously salt to achieve the flavor you want.

It makes a pretty big batch, (3-4 quarts) but you won’t be sorry – it’s THAT good!

  • Author: Laura
  • Prep Time: 60 min
  • Cook Time: 1-2 hours
  • Total Time: 2-3 hours
  • Yield: 4 quarts 1x
  • Category: Soups and Stews
  • Method: Stovetop

Ingredients

Scale

Vegetables:

  • 1 Large Carrot
  • 1 Large or 2 small Gold Potatoes
  • 1 Squash (Delicata, Acorn, or Butternut), about 1 lb.
  • 1 Medium Sweet Potato
  • 1 Bell Pepper, any color
  • 1 Small Zucchini
  • 1 Med Sweet Onion
  • 1/21 Serrano or Jalapeño chili, stemmed and seeded (Optional)

Fresh Herbs:

  • 1/4 c Finely chopped Fresh Ginger
  • 1 T Finely Chopped Fresh Turmeric
  • 1/2 Bunch Cilantro, finely chopped
  • 3 Cloves Garlic, peeled, chopped

Dry Spices:

  • 2 T Ground Cinnamon
  • 2 T Ground Turmeric
  • 1/2 t Ground Ginger
  • 1 T Powdered Garlic
  • Salt and Pepper to taste

Other Ingredients:

  • 1 can (about 1 1/2 cups) Chickpeas
  • 4 oz. Tomato Paste
  • 2 T Maple Syrup (could substitute Brown sugar)
  • 34 cups water
  • 1 Small-Medium Lemon
  • 2 T Olive oil

Instructions

  1. Peel and dice the vegetables – See Note 1. Add oil to a large pot over Medium-High heat. Add the onion and saute 2-3 minutes, then add other vegetables and continue to saute, stirring occasionally, until they are soft and lightly caramelized.
  2. Add the fresh spices – ginger, turmeric, cilantro and garlic.  Reduce heat, stirring regularly.
  3. In a large measuring cup or bowl, whisk the dry spices into the tomato paste and water.  Add to the pot and cook, stirring occasionally for at least 1 hour.
  4. Using an immersion blender (See Note 2), puree a fraction of the soup (20-25%).  This will allow the natural starches and fiber of the ingredients to thicken the soup.
  5. Add the chickpeas and maple syrup. Salt and pepper to taste (See Note 3). Squeeze in the lemon juice.  Taste and add more maple syrup, salt and pepper, if desired.  If you like, add crushed red pepper for more heat, if you like. Add additional water if you would like the soup thinner, or if much has evaporated.
  6. Garnish with cilantro and/or Greek yogurt if desired. (Note: Greek yogurt is not Vegan)

Notes

  1. When chopping vegetables, it’s a good idea to cut into shapes that maximize the surface area, so they absorb spices and flavorings. Thinly-sliced elongated rectangles are better than cube shapes, for instance.
  2. If you don’t have an immersion blender, feel free to use a potato masher or cool a fraction of your soup for 30 minutes or so in a separate dish, then puree in a blender. But be careful, hot items should not be in the blender, as the steam will pop the top off, risking a burn!  So please, cool any soup properly before putting in the blender!
  3. Feel free to add more salt/pepper/maple syrup to taste!  Also, I used a whole jalapeño, but if you like, you can omit or use more, to taste! Feel free to sprinkle some red pepper flake at the end, too, for more heat, if desired!

Nutrition

Keywords: Moroccan, vegan, vegetables, soups, stews

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