Moroccan Vegetable Soup

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.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 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

Directions

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

Stir in the tomato paste and cook for another minute.

Step 6

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

Step 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.

Step 8

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

Step 9

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

Nutrition Facts

Serving size	3506.2 grams (3506.2g)

Amount per serving	% Daily Value*
Calories	2058

Total Fat 61.20g	78%
Saturated Fat 10.30g	52%
Polyunsaturated Fat 9.00g
Cholesterol 4mg	1%
Sodium 8865mg	385%
Total Carbohydrate 319.10g	116%
Dietary Fiber 82.00g	293%
Total Sugars 101.60g
Protein 79.90g	160%

Vitamin D 0IU	0%
Calcium 991mg	76%
Iron 30mg	166%
Potassium 7957mg	169%

*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: 25.7%

Protein: 14.9%

Carbs: 59.5%