Advertisement

Try our Moroccan veg soup recipe then check out our vegetable soup, lentil soup, red pepper soup, healthy chicken soup and more healthy soup recipes. Now discover Iftar events in London.

Ingredients

  • 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.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating
Advertisement
Advertisement
Advertisement