Moroccan Vegetable Soup

This Moroccan Vegetable Soup is a fragrant and hearty dish, infused with spices and bursting with vibrant vegetables. Perfect for a cozy dinner, it warms the soul while being completely plant-based.

Ingredients

• Olive oil - 2 tablespoons
• Onion - 1 medium, chopped
• Garlic - 3 cloves, minced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Chickpeas - 240 grams (1 can), drained and rinsed
• Tomatoes - 400 grams (1 can), diced
• Vegetable broth - 750 ml
• Cumin - 1 teaspoon
• Coriander - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Cinnamon - 1/4 teaspoon
• Salt - to taste
• Pepper - to taste
• Fresh parsley - for garnish

Steps

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic, diced carrot, celery, and red bell pepper. Cook for another 5 minutes until the vegetables begin to soften.
3. Add the diced zucchini, chickpeas, and diced tomatoes to the pot. Stir well to combine.
4. Pour in the vegetable broth and bring the mixture to a boil.
5. Once boiling, reduce the heat to low and add the cumin, coriander, turmeric, cinnamon, salt, and pepper. Stir to incorporate the spices.
6. Cover the pot and let the soup simmer for about 15 minutes, allowing the flavors to meld and the vegetables to cook through.
7. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 250
• Protein: 10 g
• Carbs: 40 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.75 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Packed with vitamins and minerals from a variety of vegetables.

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