Vegetable Soup

This Vegetable Soup is a fragrant and hearty Moroccan dish, filled with a medley of fresh vegetables and aromatic spices. Perfectly warming and nutritious, it's a comforting meal that celebrates the flavors of North Africa.

Ingredients

• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Garlic - 2 cloves, minced
• Zucchini - 1 medium, diced
• Potato - 1 medium, diced
• Bell pepper - 1 medium, diced
• Tomatoes - 2 medium, chopped
• Vegetable broth - 500 ml
• Cumin - 1 teaspoon
• Coriander - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Chickpeas - 120 grams, cooked
• Fresh parsley - 2 tablespoons, chopped
• Lemon - 1, juiced

Steps

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are soft.
2. Add the minced garlic and sauté for an additional 1 minute until fragrant.
3. Stir in the diced zucchini, potato, and bell pepper. Cook for another 5 minutes, stirring occasionally.
4. Add the chopped tomatoes, vegetable broth, cumin, coriander, turmeric, paprika, salt, and black pepper. Bring to a boil.
5. Reduce the heat to low and let the soup simmer for 20 minutes, or until the vegetables are tender.
6. Stir in the cooked chickpeas and let them heat through for about 5 minutes.
7. Remove from heat and stir in the chopped parsley and lemon juice before serving.

Nutrition

• Calories: 220
• Protein: 8 g
• Carbs: 35 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in fiber, which aids digestion and promotes satiety.

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