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.
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!
Here are some more great recipes you might love:
- The Best Hearty Stovetop Venison Chili Recipe
- Italian Sausage Lasagne Soup Recipe
- Thai-Inspired Butternut Squash Soup
