Moroccan-Style Vegetable Soup

Moroccan-style Vegetable Soup Recipe

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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

How to Make Moroccan-Style Vegetable Soup


  • 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.

Printable Recipe Card

About Moroccan-Style Vegetable Soup

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

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