Moroccan veggie soup
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Serves 4
Easy
Total time: 45 mins
A star rating of 5 out of 5.1 ratingRate
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This colourful soup is packed with nutritious veggies, pulses and spices for a vegan winter warmer with less than 250 calories
Gluten free
Healthy
Vegan
Vegetarian
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Try our Moroccan veg soup recipe then check out our vegetable soup, lentil soup, red pepper soup, healthy chicken soup and more healthy soup recipes. Now discover Iftar events in London.
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Ingredients
Nutrition
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2 tsp vegetable oil
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1 onion
finely chopped
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3 sticks celery
finely chopped
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3 cloves garlic
finely chopped
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2 preserved lemons
flesh discarded and rind finely chopped
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2 red chillis
deseeded and finely chopped
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1 tbsp tomato purée
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2 tsp ground cumin
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1 tsp ground turmeric
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½ tsp ground cinnamon
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400g tin chopped tomatoes
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1 large (350g) potato
cut into 2cm chunks
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400g tin chickpeas
drained and rinsed
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80g spinach
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a bunch flat-leaf parsley
roughly chopped
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1 lemon
½ juiced and ½ wedged, to serve
Nutrition: per serving
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kcal212
low
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fat4.2g
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saturates0.4g
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carbs30.8g
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sugars7.8g
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fibre7.9g
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protein8.9g
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salt0.9g
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Method
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step 1
Heat the vegetable oil in a large pan and add the onion, celery and a pinch of salt. Put on a lid and cook gently for 10 minutes, stirring regularly. Add the garlic, preserved lemons and red chillies, and cook for 2 minutes. Add the tomato purée and spices, and cook for a further 2 minutes before adding the chopped tomatoes, potato, chickpeas and 1.25 litres of boiling water.
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step 2
Bring to the boil, then turn down and simmer for 30 minutes until the potatoes are 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.
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