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    Home » Uncategorized

    Moroccan-Spiced Vegetable Soup with Couscous

    Published: Nov 30, 2016 · Modified: Jul 19, 2022 by thekitchenprep · This post may contain affiliate links ·

    Jump to Recipe Print Recipe

    Moroccan-Spiced Vegetable Soup with Couscous! Spiced with a blend of exotic flavors, you'll be looking forward to second helpings of this flavorful, nutritious soup.

    Moroccan-Spiced Vegetable Soup via The Kitchen Prep. An easy and flavorful meal for a cold day!

    This post may contain affiliate links, which means that, at no extra cost to you, I may earn a small commission if you click a link and purchase an item I’ve recommended. Thanks for your support in running this blog!

    The blend of spices in this hearty Moroccan Vegetable Soup with Couscous are some of the very spices you might use for holiday baking: cinnamon, cardamom and nutmeg, to name a few.

    While that may sound strange in a savory dish, they harmonize perfectly with the salty olives, hearty chickpeas and tender artichoke hearts that give this soup some heft. Keep it vegetarian by leaving this recipe as-is, or add in some roasted or rotisserie chicken breast for extra protein.

    Served with a scoop of couscous (rice or quinoa would work well here, too), it makes a satisfying, warming meal that also happens to be brimming with nutrients and fiber.

    Looking for more hearty veggie soup recipes? Try my Creamy Cabbage Potato Soup, Vegetarian Lentil & Farro Chili, or Tortellini Artichoke Pesto Soup.

    This recipe is naturally gluten-free, dairy-free and vegan.

    Moroccan-Spiced Vegetable Soup via The Kitchen Prep. An easy and flavorful meal for a cold day!
    Jump to:
    • Ingredients
    • Instructions
    • Recipe FAQ's
    • Variations & Substitutions
    • Moroccan-Spiced Vegetable Soup with Couscous

    Ingredients

    Yes, this recipe contains a long list of ingredients, but be sure to check out my tip to see how to simplify things!

    • Olive oil
    • Onion
    • Ginger. Fresh, grated ginger is best here. I love the handy little cubes of fresh ginger that are sold in the produce or frozen sections of many grocery stores or ginger paste in a pinch.
    • Garlic 
    • Spices. This is where the ingredient list gets a little long, but this spice blend is what gives this soup its complex flavor. You'll need: paprika, ground coriander, cumin, cinnamon, cardamom, turmeric, nutmeg, and red pepper flakes. If you don't want to shop for them individually or want to take a shortcut, try a store-bought blend like Ras El Hanout, which contains many of these spices or a Moroccan-inspired spice blend.
    • Vegetable broth
    • Chickpeas
    • Petite diced tomatoes
    • Artichoke hearts. I prefer to use the non-marinated jarred kind, or even frozen artichoke hearts.
    • Kalamata olives
    • Sea salt. Go easy on the salt until you've tasted it as the olives add a bit of saltiness.
    • Couscous, quinoa or rice.

    See recipe card for quantities.

    Instructions

    First, add a tablespoon of olive oil to a medium pot over medium-high heat. Add onions and sauté until they are softened, about 4-5 minutes.

    Add grated ginger, garlic and all spices, stirring to coat the onions evenly. Cook the mixture for about a minute.

    Next, stir in the chickpeas, tomatoes, artichokes and olives scraping the bottom of the pan to remove any brown bits. Slowly pour in the vegetable broth and give everything a stir.

    Bring the soup to a boil, then reduce heat to medium-low. Cover, let it simmer for about 10 minutes.

    Tip: You can stir in cooked, diced chicken breast or shredded store-bought rotisserie chicken if you want to add a protein.

    While the soup cooks, prepare couscous, rice or quinoa according to package directions.

    Serve with a coop of grains, if desired, and garnish with cilantro.

    Moroccan-Spiced Vegetable Soup via The Kitchen Prep. An easy and flavorful meal for a cold day!

    Recipe FAQ's

    Can Moroccan Vegetable Soup be made ahead?

    Yes! In fact, I think it tastes even better a day or two after making it when the flavors have been allowed to marry. Store in an airtight container in the refrigerator up to 5 days.

    Is this recipe authentically Moroccan?

    No, this recipe is a Moroccan-inspired soup that I adapted from a magazine many years ago! While it contains some traditional Moroccan spices and flavors, I can't say that it's authentically Moroccan. Check out Taste of Maroc for authentic Moroccan soup recipes!

    Variations & Substitutions

    Want to try a variation on this Moroccan soup? Here are a few ways to change things up:

    • Use cooked lentils or your favorite bean instead of chickpeas.
    • Add finely diced potatoes or sweet potatoes (cook time may be a little longer to get them tender depending on how small you chop them.)
    • Add a few slices of preserved lemon or preserved lemon puree for a more authentic Moroccan flavor.
    • Toss in few handfuls of baby spinach to wilt into the soup in the last few minutes of cooking.

    This recipe is naturally gluten-free, dairy-free and vegan, which makes it perfect for serving to a crowd with different dietary needs!

    Moroccan-Spiced Vegetable Soup via The Kitchen Prep. An easy and flavorful meal for a cold day!

    Moroccan-Spiced Vegetable Soup with Couscous

    The Kitchen Prep
    Moroccan-Spiced Vegetable Soup with Couscous. This veggie soup is nowhere near bland and boring. Spiced with a blend of exotic flavors, you’ll be looking forward to seconds! An easy, flavorful and nutritious meal for a cold day.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Soup
    Cuisine Moroccan
    Servings 4 servings

    Ingredients
      

    • 1 medium onion diced
    • 1 tablespoon fresh-grated ginger
    • 2 cloves garlic minced or grated
    • 1 teaspoon paprika
    • 1 teaspoon coriander
    • ½ teaspoon cumin
    • ½ teaspoon cinnamon
    • ¼ teaspoon cardamom
    • ¼ teaspoon turmeric
    • ⅛ teaspoon nutmeg
    • ¼ teaspoon red pepper flakes
    • 3 cups vegetable broth
    • 1 15 ounce can chickpeas rinsed and drained
    • 1 14.5 ounce can petite diced tomatoes
    • 1 13.75 ounce can artichoke hearts (not marinated) , drained & rough chopped
    • ¼ cup pitted kalamata olives roughly chopped
    • ½ teaspoon sea salt

    Instructions
     

    • Add a tablespoon of olive oil to a medium pot over medium-high heat. Add onions and saute until they are softened, about 4-5 minutes.
    • Add grated ginger, garlic and all spices, stirring to coat. Cook for about a minute.
    • Stir in chickpeas, tomatoes, artichokes and olives, scraping the bottom of the pan to removed brown bits. Slowly pour in vegetable broth; stir to combine.
    • Bring to a boil, then reduce heat to medium-low. Cover and simmer for about 10 minutes.
    • Meanwhile, make couscous, rice or quinoa according to package directions.
    • Serve soup with cooked grains and garnish with fresh cilantro if desired.

    Notes

    Variations
    • Use cooked lentils or your favorite bean instead of chickpeas.
    • Add finely diced potatoes or sweet potatoes (cook time may be a little longer to get them tender depending on how small you chop them.)
    • Add a few slices of preserved lemon or preserved lemon puree for a more authentic Moroccan flavor.
    • Toss in few handfuls of baby spinach to wilt into the soup in the last few minutes of cooking.
    Adapted from Cuisine at Home Magazine's Soups, Stews & Chilies Edition
    « White Chocolate Mocha Pound Cakes
    Coconut-Macadamia Pralines »

    Reader Interactions

    Comments

    1. Henriette says

      September 04, 2022 at 8:44 pm

      5 stars
      So so flavorful and yummy. Not too heavy. Yum

      Reply
      • thekitchenprep says

        September 05, 2022 at 6:45 pm

        So glad you enjoyed it! Thanks for stopping by.

        Reply
    2. Ashley Siefert says

      January 29, 2023 at 2:54 pm

      Does this recipe freeze well?

      Reply
      • thekitchenprep says

        January 30, 2023 at 12:36 pm

        I haven't personally tried to freeze it, but I don't see why it wouldn't. Just cool completely and place in a freezer-safe container to freeze. I would freeze it without the couscous and make that just before serving.

        Reply

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