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Moroccan veggie soup

Name: Moroccan veggie soup
Total time: 45 min
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

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

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.