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.
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
- ¼ teaspoon red pepper flakes
- ⅛ 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*
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.
- 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.
Notes
Adapted from Cuisine at Home Magazine's Soups, Stews & Chilies Edition