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Quick Moroccan veggie soup with chickpeas, sweet potatoes, carrots, tomatoes, and spinach in a white bowl, topped with fresh parsley.

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.​
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Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Large soup pot or Dutch oven
  • Cutting board and chef’s knife
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Heat olive oil in a large soup pot over medium heat, add onion, celery, and carrots, and sauté until softened, about 6–8 minutes.​
  2. Add garlic, cumin, turmeric, cinnamon, paprika, coriander, ginger, salt, and pepper, stirring constantly for about a minute until the spices are toasted and fragrant.​
  3. Stir in tomato paste or purée and cook for 2 minutes to caramelize slightly, then add crushed tomatoes and stir to combine.​
  4. 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.​
  5. Stir in fresh spinach or kale and cook for 2–3 minutes until wilted.​
  6. 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