Moroccan Vegetable Soup

You are here

Moroccan Vegetable Soup

For this recipe you will need:

  • ¼ cup Olive Oil
  • 3 garlic cloves, minced
  • 3 Tbsp. Moroccan Seasoning
  • 5 cups chicken broth
  • 4 carrots, peeled and cut into ½- inch lengths
  • 2 cups red potatoes, peeled and cut into ½- inch lengths
  • 2 cups cauliflower florets
  • 1 large onion, chopped
  • 2 medium to large zucchini, cut into ¼ inch pieces
  • 1 can (28oz) plum tomatoes
  • 1 can (15oz) garbanzo beans, drained
  • ½ cup dried currants
  • 1 cup almonds, toasted and chopped
  • ½ Tbsp. Sea Salt

Pour olive oil into a Dutch oven or large stock pot over medium heat.  Add garlic and onion and sauté until golden approximately 3-5 minutes.  Add Moroccan Seasoning and sauté for 1 additional minute.  Add broth, carrots, potatoes, cauliflower, garbanzos, tomatoes and currants.  Stir to combine.  Simmer for 1 hour covered.  Uncover and simmer for 20 minutes more.  Add Zucchini and simmer 30 minutes covered.  Roast almonds at 425° on a cookie sheet for 4-5 minutes until light brown.  Reserve almonds for garnish. Ladle 3 cups of soup into a blender or use an immersion blender to partially puree the soup.  Season with salt and pepper to taste.  Serve with rice or couscous and top with toasted almonds and a spoonful of sour cream or plain yogurt.  Best,             Victoria

Accolades