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Moroccan-Spiced Vegetable Soup

Moroccan-Spiced Vegetable Soup. 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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Soup
Cuisine: Moroccan
Servings: 4 servings
Author: The Kitchen Prep


  • 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
  • ¼ teaspoon red pepper flakes
  • teaspoon nutmeg
  • 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
  • Salt to taste*


  • 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.
  • Slowly pour in vegetable broth, scraping the bottom of the pan to removed brown bits. Stir in chickpeas, tomatoes, artichokes and olives.
  • Bring to a boil, then reduce heat to medium-low and let simmer for about 10 minutes.
  • Serve with warm couscous, rice or quinoa. Garnish with cilantro if desired.


Adapted from Cuisine at Home Magazine's Soups, Stews & Chilies Edition