Moroccan-Style Vegetable Soup

This vibrant Moroccan-style vegetable soup is a comforting bowl of warmth, featuring tender potatoes, sweet butternut squash, and earthy carrots simmered in a broth infused with cumin and turmeric. The addition of chickpeas adds protein and texture, while the golden spices create a rich, savory flavor profile that is both exotic and familiar. Served over fluffy steamed couscous, this dish is perfect for chilly evenings or as a satisfying weeknight dinner. It is naturally vegan and vegetarian, making it an inclusive option for family gatherings. The balance of sweet vegetables and aromatic spices ensures every spoonful is flavorful and nourishing.

Cooking Method: Boiling, Sautéing, Stewing

Cuisine: Moroccan

Courses: Soups

Difficulty: Advanced

Servings: 8

Calories: 178.8

Dietary: Gluten-free, Vegetarian

Description

This vibrant Moroccan-style vegetable soup is a comforting bowl of warmth, featuring tender potatoes, sweet butternut squash, and earthy carrots simmered in a broth infused with cumin and turmeric. The addition of chickpeas adds protein and texture, while the golden spices create a rich, savory flavor profile that is both exotic and familiar. Served over fluffy steamed couscous, this dish is perfect for chilly evenings or as a satisfying weeknight dinner. It is naturally vegan and vegetarian, making it an inclusive option for family gatherings. The balance of sweet vegetables and aromatic spices ensures every spoonful is flavorful and nourishing.

Ingredients

2 tablespoon Oil
2 lg Onions, chopped
2 md Potatoes, cubed
2 cup Butternut squash, peeled & cubed
2 lg Carrots, coarsely chopped
14 oz Plum tomatoes, chopped
2 teaspoon Ground cumin
0.75 teaspoon Turmeric
2 cup Chickpeas, cooked
Salt & pepper to taste
1 cup Couscous

Directions

1
Heat the oil in a large soup pot over medium heat.
2
Add the chopped onions and sautÃÂ© until soft and golden, about 5 minutes.
3
Add the cubed potatoes, butternut squash, carrots, and chopped tomatoes to the pot.
4
Pour in enough water to cover the vegetables by about an inch.
5
Bring the mixture to a boil, then reduce heat to low and add the cumin and turmeric.
6
Cover and simmer for approximately 45 minutes, or until the vegetables are tender when pierced with a fork.
7
Stir in the cooked chickpeas and season with salt and pepper to taste.
8
Continue to simmer uncovered for another 15 minutes to allow flavors to meld.
9
Meanwhile, place the couscous in a heat-proof bowl and cover with 2 cups of boiling water.
10
Cover the bowl tightly and let stand for 15 minutes until the water is absorbed.
11
Fluff the couscous with a fork.
12
Divide the couscous among serving bowls and ladle the hot vegetable soup over the top.
13
Serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 178.8kcal

% Daily Value *
Total Fat 7.8g12%
Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 9.8mg1%
Total Carbohydrate 27.5g10%
Dietary Fiber 4.3g18%
Sugars 6.0g
Protein 2.8g6%

* 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

You can substitute the butternut squash with pumpkin or zucchini if preferred.

For a creamier texture, blend a portion of the soup before serving, though this will change the texture of the chickpeas and vegetables.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if the soup has thickened too much.

Garnish with fresh cilantro or a squeeze of lemon juice for added brightness.

Keywords: moroccan, vegetable soup, chickpea, couscous, butternut squash, cumin, turmeric, vegan, vegetarian, comfort food, healthy dinner, warm spices, carrot, potato, tomato, simmered, aromatic, meal prep, plant-based, stew

Read it online: https://www.chefs-mate.com/recipe/moroccan-style-vegetable-soup/