Okay, confession time: in my house, this soup is basically a currency. No joke, my son and I are obsessed - like, low-key hiding bowls in the back of the fridge level obsessed. Why? Because this Spiced Moroccan Vegetable Soup is pure, golden, cozy comfort in a bowl!

Now here’s the kicker: we’re the only two people in the house who swoon over the smell of cumin and turmeric. Which, if you ask me, just means more for us. Sorry not sorry! The second that magical mix of spices hits the pan, we’re in the kitchen like moths to a (deliciously fragrant) flame. Everyone else is like, “What’s that smell?” while we’re plotting how to not share a single spoonful!

This soup is hearty, healthy, and seriously flavorful! It’s loaded with veggies like potato, zucchini, and spinach, all simmered in a rich broth that’s bursting with Moroccan-inspired spice. It’s the kind of meal that tastes like it took hours (spoiler: it didn’t) and feels like it could cure whatever nonsense the week has thrown at you. Cold weather? Fixed. Crappy day? Hand me a bowl. Wanna feel like a soup witch brewing up magic? This one’s for you!

Here’s what you’ll need:

Gear:

Measuring cups and spoons
Cutting board & knife
Potato peeler
Dutch oven or stockpot
Large wooden spoon

Ingredients:

2 teaspoon olive oil
3 celery sticks, finely chopped
1 large carrot, peeled and chopped
1 onion, finely chopped
1 tablespoon tomato purée
3-4 garlic cloves, finely chopped
2 teaspoon ground cumin
1 teaspoon red pepper flakes
1 teaspoon ground turmeric
½ teaspoon smoked paprika
15 oz diced tomatoes
1 large potato, cut into 1-inch chunks
1 zucchini, halved and sliced into half moons
1 cup packed fresh spinach
1 tablespoon salt + 1 teaspoon pepper (adjust to taste)
4 cups vegetable broth

How to make it:

Start by chopping your veggies! Onion gets finely chopped, celery and carrot chopped, potato peeled and cubed, and zucchini sliced into cute little half-moons.

Heat the olive oil in your Dutch oven or stockpot over medium-high heat. Add the garlic and onion and sauté for about 2 minutes.

Add in the celery and carrot. Stir it all together and let it cook another 2 minutes.

Now the fun part - spice time! Stir in the tomato purée, cumin, turmeric, red pepper flakes, and smoked paprika. Let it all sizzle for 2 more minutes and get that kitchen smelling unreal.

Add diced tomatoes, potatoes, and zucchini. Pour in your broth, stir everything up, and reduce the heat to low. Let it simmer for 40 minutes until the potatoes are nice and tender.

Toss in the spinach and let it wilt for about 1 minute. That’s it!

Serve it up with chopped parsley (and maybe a crusty piece of bread if you’re feelin’ fancy).

Tips, Tricks & Hoarding Strategies:

Want it spicier? Up the red pepper flakes and watch your tastebuds dance.
Not a spinach fan? Kale or Swiss chard works too!
This soup gets even better the next day, so make a big batch and "accidentally forget" to tell everyone else there are leftovers.
It freezes like a dream! Pop it into freezer-safe containers and thank yourself later.

Spiced Moroccan Vegetable Soup

Name: Spiced Moroccan Vegetable Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 teaspoons olive oil; 3 celery sticks finely chopped; 1 large carrot peeled and chopped; 1 onion finely chopped; 1 Tablespoon tomato purée; 3-4 garlic cloves finely chopped; 2 teaspoon ground cumin; 1 teaspoon red pepper flakes; 1 teaspoon ground turmeric; ½ teaspoon smoked paprika; 15 Ounces diced tomatoes; 1 large potato cut into 1-inch chunks; 1 zucchini, halved and sliced; 1 cup packed fresh spinach; Salt and pepper to taste. Start with 1 tablespoon of salt and 1 teaspoon of pepper; 4 cups vegetable broth

This soup is hearty, healthy, and seriously flavorful. It’s loaded with veggies like potato, zucchini, and spinach, all simmered in a rich broth that’s bursting with Moroccan-inspired spice. It’s the kind of meal that tastes like it took hours (spoiler: it didn’t) and feels like it could cure whatever nonsense the week has thrown at you!

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

2 teaspoons olive oil
3 celery sticks finely chopped
1 large carrot peeled and chopped
1 onion finely chopped
1 Tablespoon tomato purée
3-4 garlic cloves finely chopped
2 teaspoon ground cumin
1 teaspoon red pepper flakes
1 teaspoon ground turmeric
½ teaspoon smoked paprika
15 Ounces diced tomatoes
1 large potato cut into 1-inch chunks
1 zucchini, halved and sliced
1 cup packed fresh spinach
Salt and pepper to taste. Start with 1 tablespoon of salt and 1 teaspoon of pepper
4 cups vegetable broth

Instructions

Chop your vegetables. The onion will need to be finely cut, then chop the celery and carrot.
Peel and cut the potato into 1 inch cubes. Then cut the zucchini in half lengthwise and cut it into “half moon” slices.
Chop the parsley and garlic.
Heat the oil in a stockpot or dutch oven over medium-high heat, then add the garlic and onion and sauté for 2 minutes.
Add celery and carrots, and cook for 2 minutes, stirring often.
Stir in the tomato puree and seasonings, then cook for an additional 2 minutes.
Add in the diced tomatoes, potatoes, and zucchini.
Pour the vegetable broth into the pot, give it a good stir, and reduce the heat to low.
Simmer for about 40 minutes until potatoes are tender.
Add spinach and allow it to start to wilt for about 1 minute.
Garnish soup with chopped parsley to serve.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 110Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 1773mgCarbohydrates: 21gFiber: 4gSugar: 6gProtein: 4g

This soup is like the edible version of a cozy blanket and a good book. It’s got all the vibes of your favorite fall day, wrapped up in bold, healthy flavors and absolutely zero guilt. Whether you're making it for a weeknight dinner or prepping for a cozy weekend in, it delivers every single time!

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