This Moroccan-Style Vegetable Soup is a comforting, one-pot meal that brings the warmth of North African cuisine to your table. Packed with tender chunks of butternut squash, carrots, potatoes, and chickpeas, it is simmered in a broth rich with cumin and turmeric for a deeply savory flavor profile. The soup is traditionally served over fluffy whole-grain couscous, creating a satisfying and wholesome dish perfect for chilly evenings. It is naturally vegan and vegetarian, making it an excellent option for weeknight dinners or meal prep. The combination of soft vegetables and spiced broth offers a balanced texture and aroma that feels both rustic and elegant.
Moroccan-Style Vegetable Soup
Description
This Moroccan-Style Vegetable Soup is a comforting, one-pot meal that brings the warmth of North African cuisine to your table. Packed with tender chunks of butternut squash, carrots, potatoes, and chickpeas, it is simmered in a broth rich with cumin and turmeric for a deeply savory flavor profile. The soup is traditionally served over fluffy whole-grain couscous, creating a satisfying and wholesome dish perfect for chilly evenings. It is naturally vegan and vegetarian, making it an excellent option for weeknight dinners or meal prep. The combination of soft vegetables and spiced broth offers a balanced texture and aroma that feels both rustic and elegant.Ingredients
Directions
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Heat the safflower oil in a large soup pot over medium heat.
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Add the chopped onions and sauté until golden brown and translucent.
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Add the potatoes, pumpkin or squash chunks, chopped carrots, and canned plum tomatoes.
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Pour in enough water to cover the vegetables by about an inch.
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Bring the mixture to a boil, then stir in the ground cumin and turmeric.
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Reduce heat to low, cover, and simmer for approximately 45 minutes until the vegetables are tender.
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Add the chickpeas and simmer for another 15 minutes to allow flavors to meld.
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Season the soup with salt and fresh ground pepper to taste.
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Meanwhile, place the couscous in a heat-proof bowl and pour boiling water over it.
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Cover the bowl and let the couscous stand for 15 minutes to steam.
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Fluff the cooked couscous with a fork.
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Spoon a small amount of couscous into each serving bowl and ladle the hot vegetable soup over the top.
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Serve immediately while hot.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 124.8kcal
- % Daily Value *
- Total Fat 7.6g12%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 5.0mg1%
- Total Carbohydrate 13.2g5%
- Dietary Fiber 2.0g8%
- Sugars 2.5g
- Protein 1.6g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The ingredient list in the metadata was incomplete; the directions included pumpkin/squash, carrots, tomatoes, cumin, turmeric, chickpeas, salt, pepper, and couscous which are essential for this recipe.
For a gluten-free variation, substitute the whole grain couscous with quinoa or rice.
If using fresh pumpkin or butternut squash, ensure it is peeled and cut into 3/4-inch chunks for even cooking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The couscous may absorb more liquid upon reheating; add a splash of water or broth if needed.
