Spiced Moroccan Vegetable Soup
This Spiced Moroccan Vegetable Soup is a cozy, flavorful blend of hearty veggies and warm spices simmered in a rich broth. It’s easy to make, nourishing, and perfect for chilly days when you want something comforting and wholesome.
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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.
Servings: 4
Calories: 180kcal