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Moroccan Veggie Soup

There are actually a lot of soup that can warmed up your cold nights, Soups are great way to stay hydrated and full. It could also help you stave off cold and flu, and they're a great antidote for times when you are sick, too! Many soups are loaded with vitamins and minerals that helps to fight diseases, but just a reminder eating soup everyday are may not good to your health cause it may lacks of nutrients. This Moroccan veggie soup is packed with nutritious vegetables and spices!
Prep Time 1 hr
Cook Time 1 hr
Course Soup
Cuisine Morrocan
Servings 2
Calories 212 kcal


  • vegetable oil 2 tsp
  • onion 1 finely chopped
  • celery 3 sticks finely chopped
  • garlic 3 cloves finely chopped
  • preserved lemons 2 flesh discarded and rind finely chopped
  • red chills 2 deseeded and finely chopped
  • tomato purée 1 tbsp
  • ground cumin 2 tsp
  • ground turmeric 1 tsp
  • ground cinnamon ½ tsp
  • chopped tomatoes 400g tin
  • potato 1 large 350g, cut into 2cm chunks
  • chickpeas 400g tin drained and rinsed
  • spinach 80g
  • flat-leaf parsley a bunch roughly chopped
  • lemon 1 ½ juiced and ½ wedged to serve


  • In a large pan, put vegetable oil then saute onion, celery and a pinch of salt, cover and cook for 10 minutes, stir regularly, then add Add the garlic, preserved lemons and red chilies, and cook for 2 minutes, then add the tomato puree and spices, cook for another 2 minutes, then add chopped tomatoes, potato, chickpeas and 1.25 litres of boiling water. bring to boil, then simmer for 30 minutes under low heat until the potato is cook and tender, Tip in the spinach, flat-leaf parsley and a little seasoning, and stir for 1 minute until wilted. Add the lemon juice, then spoon into bowls with lemon wedges for squeezing.



This Moroccan Veggie Soup is overflowing bowl of comfort.
This warming and so healthy soup is perfect for a chilly winter days.