Moroccan Imperial & Coastal
North African Vegetable Soup
Gently simmered chickpeas, celery and coriander, warmed with turmeric and cinnamon, a Moroccan soup.
50 min · Serves 6 · Medium
6
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 30 min · 50 min total
- medium
- 1
In a soup pot, saute the onions and celery in the oil until onions are translucent. Add the spices, potatoes, and carrots and cook for 5 more minutes, stirring often.
- 2
Mix in the tomatoes, tomato juice and stock and simmer until all of the vegetables are almost tender.
- 3
Add the zucchini and vermicelli and simmer for about 5 minutes longer. Mix in the chick peas, lemon juice, and salt and pepper.
- 4
Garnish with chopped parsley, mint leaves, and strips of red bell pepper or pimiento.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
