Quick Moroccan Veggie Soup (One Pot) layers carrots, celery, sweet potatoes, and chickpeas with cumin, turmeric, cinnamon, and paprika in a single pot for a warming, plant-based Mediterranean dinner.
Chef Rachel sautés onions and garlic, blooms the Moroccan spices until fragrant, then simmers everything with vegetable broth and tomatoes so dinner is ready in under 40 minutes and tastes like slow-cooked comfort with almost no effort.
See more: +10 Easy Moroccan Dinner Ideas for Busy Weeknights
Table of Contents
Table of Contents
Quick Moroccan Veggie Soup (One Pot)
A fast, one-pot Moroccan vegetable soup with chickpeas, sweet potatoes, and warming spices for an easy, plant-based Mediterranean dinner.
Ingredients
Equipment
Method
- Heat olive oil in a large soup pot over medium heat, add onion, celery, and carrots, and sauté until softened, about 6–8 minutes.
- Add garlic, cumin, turmeric, cinnamon, paprika, coriander, ginger, salt, and pepper, stirring constantly for about a minute until the spices are toasted and fragrant.
- Stir in tomato paste or purée and cook for 2 minutes to caramelize slightly, then add crushed tomatoes and stir to combine.
- Add sweet potatoes, chickpeas, and vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes until the sweet potatoes are tender and the soup is thick and flavorful.
- Stir in fresh spinach or kale and cook for 2–3 minutes until wilted.
- Remove from heat, stir in lemon juice and fresh herbs, taste and adjust seasoning, then serve hot with warm pita or couscous.
Notes
For a creamier soup, blend half the soup with an immersion blender and stir back into the pot.
Add red lentils instead of chickpeas for a faster-cooking, protein-rich variation that thickens the soup naturally.
Store leftovers in the fridge for 4–5 days or freeze for up to 3 months; the flavors deepen as the soup sits.
Calories
Approximately 240 kcal per serving, depending on vegetables and oil used. Protein
Approximately 9 g plant protein per serving from chickpeas
Approximately 240 kcal per serving, depending on vegetables and oil used. Protein
Approximately 9 g plant protein per serving from chickpeas
Nutrition Facts (in tableau)
Estimated per serving for Moroccan vegetable and chickpea soup.
| Nutrient | Amount |
|---|---|
| Calories | 240 kcal |
| Protein | 9 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 10 g |
| Total Fat | 5 g |
| Saturated Fat | 0.5 g |
| Sodium | 640 mg |
| Sugars | 9 g |
Tips and Variations for Quick Moroccan Veggie Soup (One Pot)
- Use any mix of vegetables you have on hand like zucchini, cauliflower, butternut squash, or kale, and swap chickpeas for red lentils to make the soup even faster.
- Add preserved lemon or harissa for authentic Moroccan flavor, and finish with fresh lemon juice and chopped herbs to brighten the soup before serving.
- Serve with warm pita or couscous stirred directly into the soup, then cool and portion into meal-prep containers for 4–5 days of easy Mediterranean lunches or dinners.
Summary
A fast, one-pot Moroccan vegetable soup with chickpeas, sweet potatoes, and warming spices for an easy, plant-based Mediterranean dinner.
Equipment for Quick Moroccan Veggie Soup
- Large soup pot or Dutch oven
- Cutting board and chef’s knife
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients for Quick Moroccan Veggie Soup
- Olive oil
- Yellow onion, chopped
- Celery stalks, diced
- Carrots, diced
- Garlic cloves, minced
- Ground cumin
- Ground turmeric
- Ground cinnamon
- Sweet or smoked paprika
- Ground coriander
- Ground ginger
- Sea salt and black pepper
- Tomato paste or tomato purée
- Canned crushed or diced tomatoes
- Sweet potatoes, peeled and cubed
- Cooked chickpeas, drained and rinsed
- Vegetable broth or water
- Fresh spinach or kale, chopped
- Fresh lemon juice
- Fresh parsley or cilantro, chopped
Instructions for Quick Moroccan Veggie Soup
- Heat olive oil in a large soup pot over medium heat, add onion, celery, and carrots, and sauté until softened, about 6–8 minutes.
- Add garlic, cumin, turmeric, cinnamon, paprika, coriander, ginger, salt, and pepper, stirring constantly for about a minute until the spices are toasted and fragrant.
- Stir in tomato paste or purée and cook for 2 minutes to caramelize slightly, then add crushed tomatoes and stir to combine.
- Add sweet potatoes, chickpeas, and vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes until the sweet potatoes are tender and the soup is thick and flavorful.
- Stir in fresh spinach or kale and cook for 2–3 minutes until wilted.
- Remove from heat, stir in lemon juice and fresh herbs, taste and adjust seasoning, then serve hot with warm pita or couscous.
Notes
- For a creamier soup, blend half the soup with an immersion blender and stir back into the pot.
- Add red lentils instead of chickpeas for a faster-cooking, protein-rich variation that thickens the soup naturally.
- Store leftovers in the fridge for 4–5 days or freeze for up to 3 months; the flavors deepen as the soup sits.
Calories
Approximately 240 kcal per serving, depending on vegetables and oil used.
Protein
Approximately 9 g plant protein per serving from chickpeas
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