This Spiced Moroccan Vegetable Soup is filled with fragrant spices—a blend of cumin, turmeric, and paprika that takes simple vegetables and turns them into something bold and complex. This is the kind of hearty vegetable soup that warms me up from the inside out and makes my kitchen smell incredible. If you’ve got a few pantry spices you’ve been dying to use in a savory dinner, I think you’ll love this soup recipe.
Steps + photos to make this Moroccan Soup from scratch
Step 1: Gather all of your soup ingredients.
Step 2: Wash, peel and chop your vegetables.
Step 3: Sauté chopped onion and garlic for two minutes.
Step 4: Add chopped celery and carrots and cook for another two minutes.
Step 5: Add seasonings, potatoes, diced tomato and pureé, and zucchini to the pot.
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Step 6: Add broth and fresh spinach. Simmer 40 mins on low until potatoes pierce easily with a fork.
Step 7: Add salt and pepper to taste, garnish with fresh parsley if desired and serve hot. Enjoy!
Tips for a Great Moroccan Vegetable Soup
This Moroccan vegetable soup recipe is straightforward, but here are a few tips to ensure it comes out perfectly every time:
- Chop all your vegetables to a similar size—the recipe calls for 1-inch chunks and fine cuts—so they cook evenly. This ensures every spoonful has a bit of everything and the potatoes are tender at the same time.
- Don’t rush the early steps. Sautéing the onions, carrots, and celery, and then toasting the spices with the tomato purée, builds the foundation of the soup’s flavor. You’ll want to cook them until they are fragrant.
- You can easily make this a vegan soup recipe as written, and you can make this ahead of time. The flavors only get better with time, so feel free to make this soup a day or two in advance.
- The parsley garnish adds a pop of freshness and color at the end. Don’t skip it!
Tools & Equipment
- Measuring cups and spoons
- Cutting board & chef’s knife
- Potato peeler
- Dutch oven or stockpot
- Large wooden spoon
Spiced Moroccan Vegetable Soup
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Ingredients
- 2 t olive oil
- 1 onion finely chopped
- 3-4 garlic cloves finely chopped
- 3 celery sticks finely chopped
- 1 large carrot peeled and chopped
- 2 t ground cumin
- 1 t red pepper flakes
- 1 t ground turmeric
- 1/2 t smoked paprika
- 1 T tomato purée
- 15 oz diced tomatoes
- 1 large potato cut into 1-inch chunks
- 1 zucchini halved and sliced
- 4 c vegetable broth
- 1 c packed fresh spinach
- Salt and pepper to taste
Instructions
- Start by preparing your vegetables. Finely chop the onion, celery, and carrot. Peel and cut the potato into 1-inch cubes. Halve the zucchini lengthwise and slice it into “half moons.” Finely chop the garlic and parsley.
- Heat the olive oil in a stockpot or Dutch oven over medium-high heat. Add the onion and garlic and sauté for about 2 minutes.
- Add the chopped celery and carrots and cook for another 2 minutes, stirring often, until they begin to soften.
- Stir in the tomato purée, cumin, red pepper flakes, turmeric, and smoked paprika. Cook for 2 more minutes, stirring, until the spices are fragrant.
- Add the diced tomatoes, potatoes, and zucchini to the pot.
- Pour in the vegetable broth and give everything a good stir. Reduce the heat to low and let the soup simmer for about 40 minutes, or until the potatoes are fork-tender.
- Add the fresh spinach and stir it into the soup. Allow it to wilt for about 1 minute before serving.
- Serve the soup hot, garnished with a sprinkle of fresh chopped parsley.
The bottom line
This comfort food soup is a true standout. Packed with satisfying vegetables and rich spices, it’s a healthy Moroccan soup that’s simple to make but tastes like it simmered all day. It’s a meal that leaves you feeling good and wanting another bowl.
Want more soup recipes? Got ‘em.
- Lemony Shrimp Stew, adapted from New York Times Cooking
- Seafood Chowder with Thin Creamy Broth
- Taco Soup
- Easy Pumpkin Soup with Canned Pumpkin
- One-Pot Butternut Squash Soup
- Avocado & Cucumber Soup – serve cold!
- Light & Easy Summer Crock Pot Vegetable Soup
