Moroccan Vegetable Soup Recipe | olivemagazine

Moroccan veggie soup in a large silver pot with a silver serving spoon

2 tsp vegetable oil
1 onion
finely chopped
3 sticks celery
finely chopped
3 cloves garlic
finely chopped
2 preserved lemons
flesh discarded and rind finely chopped
2 red chillis
deseeded 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) potato
cut into 2cm chunks
400g tin chickpeas
drained and rinsed
80g spinach
a bunch flat-leaf parsley
roughly chopped
1 lemon
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.