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.
The Kitchen Prep
minced or grated
red pepper flakes
15 ounce can chickpeas, rinsed and drained
14.5 ounce can petite diced tomatoes
13.75 ounce can artichoke hearts (not marinated), drained & rough chopped
pitted kalamata olives
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