Moroccan-Spiced Vegetable Soup with Couscous
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.
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.