Menu

Moroccan style soup

Prep 15 min – Cook 1 hr / Serves 4-6 / Photographer – Janet Zenari / LoadingBookmark / Featured / Print /
  • Details
  • Leave a Comment
  • Related Items

Simple spices and chilli give warmth on a much needed winter’s day. Simple to make, even simpler if you use packaged stock for a convenient dinner you prepare and set to cook. You can plan ahead with your home-made stock, cook on a different day and freeze. If you plan to use homemade stock where you cook on the same day add an extra 70 minutes to the preparation time, most of which is set and forget till the timer goes off! 

Ingredients

  • 6 cups vegetable stock (homemade or packaged)
  • 3 tablespoons olive oil
  • 1 brown onion – peeled, rinsed, diced
  • 2 garlic cloves – peeled, rinsed, crushed
  • 1 teaspoon ground coriander
  • 2 teaspoons ground cumin
  • 1 red bird’s eye chilli – washed, stem removed, sliced finely
  • 4 cups sweet potatoes – approximately 4 medium – peeled, rinsed, diced
  • 3 cups carrots – approximately 4 medium – peeled, rinsed, diced
  • 400g / 14oz can chickpeas – drained, rinsed 
  • 2 tablespoons fresh lemon juice – approximately half a lemon

Check All / Uncheck All

Directions

  1. If making homemade stock prepare vegetable stock. Prepare vegetables, spices, chickpeas and squeeze lemon juice.
  2. In a large pot heat oil on medium.  Add onion and garlic to cook for 3 minutes, stirring frequently.
  3. Add spices and chilli.  Mix well and cook for 1 minute, stir frequently.
  4. Add sweet potatoes and carrots mix well.  Cook for 10 minutes stir occasionally.
  5. Add stock, cover and bring to the boil, approximately 5 minutes.  Reduce and simmer on low heat for 30 minutes.
  6. Add the chickpeas and cook on low for a further 10 minutes.
  7. With a food processor or blender, blend till smooth. 
  8. Add lemon juice mix well and serve.

Check All / Uncheck All

Leave a Comment

Your email address will not be published. Required fields are marked *

Baby spinach salad with cherry tomatoes, avocado & olives

Serve this fresh and versatile salad as a side for meat dishes, great for fritters or as one of a combination of dishes. The salad is rich with moisture and has a beautiful dressing enhanced…

Roasted vegetable wrap with pesto

We love the taste of roasted vegetables and with the added extra flavour of pesto just gives it that extra edge. We have used Lebanese bread for…

Walnut & fig bliss balls

These bliss balls combine walnuts, dried fig, dates, prunes and coconut. Simple to make, no cooking required and ready to eat within the hour. We have chosen to blend these ingredients…

Couscous with garden vegetables

Instant couscous is really easy to make and is definitely no fuss. Combined with these easy to prepare vegetables you have a great dish for any lunch or dinner, or serve as a side with other dishes…

Pumpkin & thyme burgers

This easy and no fuss recipe will be ready within the hour. We love the simple combinations that give a tasty veggie burger topped…