This Spiced Moroccan Vegetable Soup has been my go-to lately. It’s full of hearty veggies, cozy spices, and that rich, flavorful broth that’s warm and nourishing. It’s a great soup to make ahead for dinner.

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This recipe is great for busy weeknights when you want something nourishing but don’t want to fuss over a bunch of steps. It’s simple, it makes the kitchen smell amazing, and it’s surprisingly filling without any meat.

If you’re serving this soup for dinner, this Pull-Apart Bread loaded with bacon and cheese is a super tasty side—warm, cheesy, and totally irresistible!

How to Make Spiced Moroccan Vegetable Soup

Ingredients you’ll need for this recipe

2 tsp olive oil
3 celery sticks, finely chopped
1 large carrot, peeled and chopped
1 onion, finely chopped
1 tbsp tomato purée
3–4 garlic cloves, finely chopped
2 tsp ground cumin
1 tsp red pepper flakes
1 tsp ground turmeric
½ tsp smoked paprika
15 oz diced tomatoes
1 large potato, cut into 1-inch chunks
1 zucchini, halved and sliced
1 cup packed fresh spinach
1 tbsp salt
1 tsp pepper
4 cups vegetable broth

Step by Step Guide

1. Chop the veggies. Get your onion, celery, carrot, potato, zucchini, garlic, and parsley ready.

2. In your pot, heat the olive oil over medium-high. Add onion and garlic and cook for about 2 minutes.

3. Toss in the celery and carrot. Stir and cook for another 2 minutes.

4. Stir in tomato purée, cumin, turmeric, red pepper flakes, and smoked paprika. Let it all mingle for 2 more minutes.

5. Pour in the diced tomatoes, potatoes, and zucchini.

6. Add the vegetable broth, give it a good stir, and lower the heat.

7. Let it gently bubble for about 40 minutes until the potatoes are fork-tender.

8. Stir in the spinach and let it wilt (about a minute).

Serve and Enjoy!

Sprinkle with fresh parsley and enjoy.

Important Recipe Notes

Chop everything before you start. It makes the cooking process way easier (especially if you’ve got little ones running around).
You can adjust the spice to your taste. The red pepper flakes add a little heat, but you can totally dial it down or bump it up depending on what your crew likes.
You can use canned diced tomatoes. It saves time and still gives the soup great flavor.
Cumin and turmeric are important spices that really bring that Moroccan warmth and depth.
The soup thickens as it sits. If you’re reheating leftovers the next day, you might want to add a splash of broth or water to loosen it up.
It’s great for make-ahead meals, stores well in the fridge for up to 4 days, and tastes even better the next day!

Ingredients

2 tsp olive oil
3 celery sticks finely chopped
1 large carrot peeled and chopped
1 onion finely chopped
1 tbsp tomato purée
3–4 garlic cloves finely chopped
2 tsp ground cumin
1 tsp red pepper flakes
1 tsp ground turmeric
½ tsp smoked paprika
15 oz diced tomatoes
1 large potato cut into 1-inch chunks
1 zucchini halved and sliced
1 cup packed fresh spinach
1 tbsp salt
1 tsp pepper
4 cups vegetable broth

Instructions

Chop the veggies. Get your onion, celery, carrot, potato, zucchini, garlic, and parsley ready.
In your pot, heat the olive oil over medium-high. Add onion and garlic and cook for about 2 minutes.
Toss in the celery and carrot. Stir and cook for another 2 minutes.
Stir in tomato purée, cumin, turmeric, red pepper flakes, and smoked paprika. Let it all mingle for 2 more minutes.
Pour in the diced tomatoes, potatoes, and zucchini.
Add the vegetable broth, give it a good stir, and lower the heat.
Let it gently bubble for about 40 minutes until the potatoes are fork-tender.
Stir in the spinach and let it wilt (about a minute).
Sprinkle with fresh parsley and enjoy.

Author: carlycampbell

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