Moroccan-Style Vegetable Soup Recipe

Name: Moroccan-Style Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons safflower oil; 2 large onions chopped; 2 medium potatoes scrubbed and cut into 3/4 inch chunks; 2 cups pumpkin raw, peeled and cut into 3/4 inch chunks; 2 large carrots coarsely chopped; 14 ounces italian plum (roma) tomatoes with liquid, chopped; 2 teaspoons cumin ground; 3/4 teaspoon turmeric; 2 cups chickpeas (garbanzo beans) canned or well cooked; 1 x salt to taste; 1 x black pepper fresh, ground, to taste; 1 cup couscous whole grain

Servings: persons

2 tablespoons safflower oil
2 large onions chopped
2 medium potatoes scrubbed and cut into 3/4 inch chunks
2 cups pumpkin raw, peeled and cut into 3/4 inch chunks
2 large carrots coarsely chopped
14 ounces italian plum (roma) tomatoes with liquid, chopped
2 teaspoons cumin ground
3/4 teaspoon turmeric
2 cups chickpeas (garbanzo beans) canned or well cooked
1 x salt to taste
1 x black pepper fresh, ground, to taste
1 cup couscous whole grain

1
Heat the oil in a large soup pot.
2
Add the onions and saute over moderate heat until golden.
3
Add the potatoes, pumpkin or squash, carrots, tomatoes, and enough water to cover.
4
Bring to a boil, then add the seasonings and simmer over low heat, covered, for approximately 45 minutes, or until the vegetables are tender.
5
Add the chick peas and season to taste with salt and pepper.
6
Simmer over very low heat for another 15 minutes.
7
In the meantime, place the couscous in an oven-proof bowl.
8
Cover with two cups of boiling water, then cover the bowl and let stand for 15 minutes.
9
Fluff with a fork.
10
Place a small amount of the couscous in each soup bowl, then ladle the soup over it.
11
Serve at once.

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons safflower oil, 2 large onions chopped, 2 medium potatoes scrubbed and cut into 3/4 inch chunks, 2 cups pumpkin raw, peeled and cut into 3/4 inch chunks, and more.

Yes, Moroccan-Style Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan-Style Vegetable Soup

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