Moroccan vegetable soup is a vegetarian and comforting recipe, packed with aromatic spices and sweet potatoes, carrots, chickpeas and kale.
My love for Moroccan inspired dishes is nothing new so naturally, I wanted to create something vegetarian and this Moroccan vegetable soup is the answer. I find that the depth of flavour that comes from the aromatic spices used in this style of cuisine is so comforting. This soup gets its flavour from a combination of turmeric, cumin, coriander and cinnamon, plus a little spice from cayenne. I opted to pack it with all of my favourite vegetables; sweet potatoes, carrots and of course, kale. The kale is wilted in right at the end so it isn’t overcooked but it is a must in this recipe. The carrot and sweet potato make up the bulk of the soup with added onion and celery for flavour, the protein comes from chickpeas. Chickpeas are a common ingredient in Moroccan dishes and I love chickpeas in anything, especially vegetarian dishes because they pack a ton of protein and fibre, and who doesn’t want protein and fibre?
Moving a little away from this recipe, I’m starting to realize that we’re all works in progress. It’s kind of a nice way to frame things in your mind, don’t you think? I’m usually focused on the end result, the achievement, the goal. But, this doesn’t always work does it? Because life never really seems to unfold the way we plan it to. Which I guess is a bit of a double-edged sword, because sometimes this change of course can work out for the best and other times it can be completely devastating and confusing.
Can you tell that I’m kind of having a bit of a pre quarter-life crisis right now? I say pre because I’m 20 and I’m sure in 5 years time, I’ll be having another crisis and at that time, it will be my real quarter-life crisis. I’m approaching my final year of school and I feel more lost than ever.
I’ve started realizing that what I’m studying isn’t really what I love or what I want to do with my life and with that said, I don’t quite know what I want to do. But I also think that this is a normal feeling for a 20 year old, we’re all told that we’re supposed to know exactly what we want to do when we’re 18, but nobody does, and two years later, I still don’t know.
Food for thought
Let yourself be silently drawn by the stronger pull of what you really love. – Rumi
One thing that I do know is that this food blog thing is probably the best thing that has ever happened to me. I’m not sure what my barely 17 year old self was thinking when she started this, but she did something right.
And now, I promise, a healthy, flavourful recipe for Moroccan Vegetable Soup. This soup is also vegan, which is a nice bonus if you want to start your week off with a bit of a health kick and the beautiful colour comes from the crushed tomatoes in the soup, they also help to thicken it making it more comforting and filling than a brothy soup.
Moroccan Vegetable Soup
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 1/2 tsp cumin
- 1 1/2 tsp coriander
- 3/4 tsp turmeric
- 1/4 tsp cinnamon
- 1/4 tsp cayenne pepper
- 2 carrots, diced
- 2 ribs of celery, diced
- 1 sweet potato, diced
- 1 cup crushed tomatoes
- 1 3/4 cup water
- 1 3/4 cup vegetable broth
- 1 540 ml can chickpeas, drained and rinsed
- 2 cups chopped kale
- 2 tbsp lemon juice
- salt & pepper to taste
- In a large soup pot, heat olive oil over medium-low heat. Add onions, cook until softened, about 5 minutes. Add garlic and spices, cook for another minute or until fragrant.
- Add carrots, celery and sweet potato, cook for 5 minutes, stirring throughout.
- Add crushed tomatoes and liquid and bring to a boil, reduce heat, cover and simmer for 10 minutes.
- Add in chickpeas and continue cooking for another 5 minutes.
- Remove from heat, stir in chopped kale and lemon juice.
- Season to taste.
Give this Moroccan vegetable soup a try for a healthy vegetarian and comforting dinner.