Moroccan veggie soup
This colourful soup is packed with nutritious veggies, pulses and spices for a vegan winter warmer with less than 250 calories
- 2 tsp vegetable oil
- 1 onionfinely chopped
- 3 sticks celeryfinely chopped
- 3 cloves garlicfinely chopped
- 2 preserved lemonsflesh discarded and rind finely chopped
- 2 red chillisdeseeded and finely chopped
- 1 tbsp tomato purée
- 2 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- 400g tin chopped tomatoes
- 1 large (350g) potatocut into 2cm chunks
- 400g tin chickpeasdrained and rinsed
- 80g spinach
- a bunch flat-leaf parsleyroughly chopped
- 1 lemon½ juiced and ½ wedged, to serve
Nutrition: per serving
- kcal212low
- fat4.2g
- saturates0.4g
- carbs30.8g
- sugars7.8g
- fibre7.9g
- protein8.9g
- salt0.9g
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.
