Moroccan-Spiced Vegetable Soup with Couscous

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.

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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.

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

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

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

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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