Moroccan veggie soup

Name: Moroccan veggie soup
Total time: 45 min
Yield: serves 4
Ingredients: 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 chillis 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; a bunch, roughly chopped; lemon 1 ½ juiced and ½ wedged to serve

45 minutes
serves 4
Easy

Check out our easy Moroccan vegan soup recipe with lemons, chickpeas and plenty of spice. This low calorie soup serves four and ready in under an hour

October 29, 2018 at 4:50 pm

*This recipe is gluten-free according to industry standards

Ingredients

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 chillis 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

Method

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.
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.