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.
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.
Jump to:
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.
Recipe FAQ's
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.
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 with Couscous
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
- 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.
Henriette says
So so flavorful and yummy. Not too heavy. Yum
thekitchenprep says
So glad you enjoyed it! Thanks for stopping by.