Moroccan Soup
As you enjoy this colorful and flavorful soup, you’ll come to realize how even the simplest ingredients can work wonders!
Servings: 6 -6 people
Ingredients
- 2 tablespoons Extra-virgin olive oil
- 1 large yellow onion roughly chopped
- 2 garlic cloves crushed
- 1 teaspoon ground coriander
- 2 teaspoons ground cumin
- ¼ teaspoon chili powder
- 1 large red-skinned yam or sweet potato (about 600 grams) peeled and diced
- 5-6 medium carrots (about 500 grams) peeled and sliced
- 6 cups low sodium chicken stock Homemade or store bought
- 16 ounce can chickpeas (454 grams) drained and. rinsed
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper to taste
Garnish (optional, but highly reccomended!)
- Rustic croutons
- Plain whole milk yogurt stirred to thin out
- Chopped cilantro
- Harissa mild or spicy
- Extra lemon slices if needed
Instructions
- Heat the oil in a large stock pot over medium-high heat. Add the onion and garlic and sauté, stirring often, for 3 minutes. Add the coriander, cumin, and chili powder and cook for another minute.
- Add the yam or sweet potato and the carrots and cook, stirring often, for another 5 minutes.
- Stir in the stock, cover, and bring to a boil. Reduce the heat to medium-low and simmeroccasionally, for 20 minutes.
- Add chickpeas to the soup and simmer, covered, for 10 minutes or until chickpeas are tender. Remove from the heat.
- Using an immersion blender, blend soup until smooth. Return soup to medim-low heat, season with salt and pepper. Stir in the lemon juice.
- Ladle into bowls and garnish with yogurt, croutons, cilantro, and Harissa. Enjoy!
Notes
Nutritional values are for 6 servings and do not include garnishes.
Soup can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.
Thaw if frozen, then reheat over medium-low heat.
Crunchy Croutons Recipe
Delicious and crunchy homemade croutons are waiting to accompany your favorite cold-weather soup. They are great for snacking too! 😉
makes about 4 cups ½ a loaf of a firm rustic bread, like Tuscan, sourdough, or Country Bread
⅓ cup Extra- virgin olive oil
½ teaspoon Kosher salt Preheat the oven to 400°F. Line a rimmed baking sheet with non-stick aluminum foil. Tear the bread into rough 1-inch pieces and place them on the baking sheet. Drizzle with oil and sprinkle with salt. Gently toss or stir to combine. Bake for 15-20 minutes, stirring halfway through, until golden brown. Place the baking sheet on a wire rack to cool. Enjoy! Croutons can be made 2 days in advance and kept at room temperature in an airtight container. Note: Feel free to add other spices or herbs depending on the flavor of your soup!
Delicious and crunchy homemade croutons are waiting to accompany your favorite cold-weather soup. They are great for snacking too! 😉
makes about 4 cups ½ a loaf of a firm rustic bread, like Tuscan, sourdough, or Country Bread
⅓ cup Extra- virgin olive oil
½ teaspoon Kosher salt Preheat the oven to 400°F. Line a rimmed baking sheet with non-stick aluminum foil. Tear the bread into rough 1-inch pieces and place them on the baking sheet. Drizzle with oil and sprinkle with salt. Gently toss or stir to combine. Bake for 15-20 minutes, stirring halfway through, until golden brown. Place the baking sheet on a wire rack to cool. Enjoy! Croutons can be made 2 days in advance and kept at room temperature in an airtight container. Note: Feel free to add other spices or herbs depending on the flavor of your soup!
Nutrition
Calories: 270kcal | Carbohydrates: 42g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 356mg | Potassium: 1003mg | Fiber: 9g | Sugar: 10g | Vitamin A: 27755IU | Vitamin C: 26mg | Calcium: 106mg | Iron: 3mg
