Moroccan-style Vegetable Soup Recipe

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Moroccan-Style Vegetable Soup

Kitchen Crew


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2 Tbsp
safflower oil
2 large
onions, chopped
2 medium
potatoes, scrubbed and cut in 3/4" chunks
2 c
butternut squash, raw, peeled and cut in 3/4" chunks
2 large
carrots, coarsely chopped
14 oz
plum tomatoes, coarsely chopped, with juice
2 tsp
cumin, ground
3/4 tsp
turmeric, ground
2 c
chick peas, canned or well-cooked
1 c
couscous, whole grain, cooked


1Heat the oil in a large soup pot; add the onions and saute over moderate heat until golden.
2Add the potatoes, pumpkin or squash, carrots, tomatoes, and enough water to cover.
3Bring to a boil, then add the seasonings and simmer over low heat, covered, for approximately 45 minutes, or until the vegetables are tender.
4Add the chick peas and season to taste with salt and pepper; simmer over very low heat for another 15 minutes.
5In the meantime, place the couscous in an oven-proof bowl.
6Cover with two cups of boiling water, then cover the bowl and let stand for 15 minutes; fluff with a fork.
7Place a small amount of the couscous in each soup bowl, then ladle the soup over it.
8Serve at once.

About this Recipe

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy