Moroccan Vegetable Soup Recipe

Moroccan veggie soup

  • serves 4
  • Easy

This colourful soup is packed with nutritious veggies, pulses and spices for a vegan winter warmer with less than 250 calories


Try our Moroccan veg soup recipe then check out our lentil soup, red pepper soup, healthy chicken soup and more healthy soup recipes.



  • 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


  • 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.

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Nutritional Information

  • Kcals 212
  • Fat 4.2g
  • Saturates 0.4g
  • Carbs 30.8g
  • Sugars 7.8g
  • Fibre 7.9g
  • Protein 8.9g
  • Salt 0.9g