Enjoy a hearty Spiced Moroccan Vegetable Soup packed with vibrant spices and fresh vegetables. Easy to make, perfect for meal prep, and so satisfying!
Nothing beats a warm, comforting bowl of soup filled with vibrant spices and nutritious vegetables. This Spiced Moroccan Vegetable Soup is a delicious blend of bold flavors, tender veggies, and warming spices that create a satisfying meal. If you’re looking for a cozy weeknight dinner, a healthy meal prep option, or a flavorful dish to serve guests, this soup is a must-try!
This one-pot soup is easy to make. It’s loaded with wholesome ingredients, and naturally vegan. Totally packed with fiber, vitamins, and plant-based goodness with a rich aromatic taste. Serve it with warm bread or a side of couscous for a complete and hearty meal!
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WHY YOU’LL LOVE THIS RECIPE
✔ Easy to Make – Simple steps and one pot for easy cleanup.
✔ Nutrient-Packed – Loaded with fresh veggies and anti-inflammatory spices.
✔ Bold, Warm Spices – Cumin, turmeric, and smoked paprika give it a rich Moroccan flavor.
✔ Naturally Vegan & Gluten-Free – A great option for various dietary needs.
✔ Perfect for Meal Prep – Make a big batch and enjoy it all week long. Tastes even better the next day!
THE BREAKDOWN
- OLIVE OIL
- CELERY, CARROTS, ONION – Finely chopped
- TOMATO PUREE
- GARLIC CLOVES
- GROUND CUMIN, RED PEPPER FLAKES, SMOKED PAPRIKA
- DICED TOMATOES
- POTATO, ZUCCHINIS, SPINACH – More veggies please.
- LOW SODIUM VEGETABLE BROTH – We want to keep the sodium low!
- SALT & PEPPER – To taste
see recipe card for the full instructions
HOW TO MAKE MOROCCAN VEGETABLE SOUP
Prep the Vegetables
Finely chop the onion, celery, and carrot. Peel and cube the potato into 1-inch pieces. Halve the zucchini lengthwise and slice into half-moons. Finely chop the garlic and parsley.
Sauté the Aromatics
Heat the olive oil in a large stockpot over medium-high heat. Add the garlic and onion, and sauté for 2 minutes until fragrant.
Add the Vegetables and Spices
Stir in the celery and carrots. Cook for 2 minutes, stirring often. Add the tomato purée, cumin, red pepper flakes, turmeric, and smoked paprika. Cook for another 2 minutes to enhance the flavors.
Simmer the Soup
Add the diced tomatoes, potatoes, and zucchini. Pour in the vegetable broth, stir well, and reduce the heat to low. Let it simmer for about 40 minutes, until the potatoes are tender.
Finish and Serve
Add the spinach and stir until it starts to wilt (about 1 minute). Adjust the seasoning with more salt and pepper if needed. Garnish with chopped parsley and serve hot.
TIPS FOR THE BEST MORROCAN SOUP
- For a heartier soup, add a can of drained chickpeas or cooked lentils.
- Want a smoky flavor? Use fire-roasted diced tomatoes.
- Spice level adjustment: Reduce red pepper flakes for a milder taste or add harissa for extra heat.
- For extra richness, drizzle with olive oil before serving. This looks fancy!
SUBSTITUTIONS & VARIATIONS
🌱 Vegetables: Swap zucchini for bell peppers or eggplant.
🌶️ Spices: Add a pinch of cinnamon for extra warmth.
🥦 Greens: Substitute kale or Swiss chard for spinach.
🍲 Protein: Add chickpeas or white beans for a heartier soup.
🍋 Finish: A drizzle of olive oil or a squeeze of lemon adds brightness.
STORAGE & REHEATING
🧊 To Store: Keep leftovers in an airtight container in the fridge for up to 5 days.
🔥 To Reheat: Warm on the stove over medium heat or microwave in 30-second intervals, stirring in between.
❄️ To Freeze: Freeze in portioned containers for up to 3 months. Thaw in the fridge overnight before reheating.
FAQ
Yes! The flavors deepen as it sits, making it perfect for meal prep.
Absolutely! Use about 4 large, ripe tomatoes, chopped.
You can substitute with tomato sauce or even a small amount of ketchup in a pinch.
Serve with crusty bread, couscous, or over rice for a filling meal.
Yes! Sauté the aromatics first, then transfer everything to the slow cooker. Cook on low for 6 hours or high for 3 hours.
Spiced Moroccan Vegetable Soup
Equipment
Ingredients
- 2 tsp olive oil
- 3 celery sticks finely chopped
- 1 large carrot peeled and chopped
- 1 onion finely chopped
- 1 tbsp tomato purée
- 3 garlic cloves finely chopped
- 2 tsp ground cumin
- 1 tsp red pepper flakes
- 1 tsp ground turmeric
- ½ tsp smoked paprika
- 15 oz diced tomatoes
- 1 large potato cut into 1-inch chunks
- 1 zucchini halved and sliced
- 1 cup fresh spinach
- 4 cups low-sodium vegetable broth
- salt and pepper to taste
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Instructions
Prep the Vegetables
- Finely chop the onion, celery, and carrot. Peel and cube the potato into 1-inch pieces. Halve the zucchini lengthwise and slice into half-moons. Finely chop the garlic and parsley.
Sauté the Aromatics
- Heat the olive oil in a large stockpot over medium-high heat. Add the garlic and onion, and sauté for 2 minutes until fragrant.
Add the Vegetables and Spices
- Stir in the celery and carrots. Cook for 2 minutes, stirring often. Add the tomato purée, cumin, red pepper flakes, turmeric, and smoked paprika. Cook for another 2 minutes to enhance the flavors.
Simmer the Soup
- Add the diced tomatoes, potatoes, and zucchini. Pour in the vegetable broth, stir well, and reduce the heat to low. Let it simmer for about 40 minutes, until the potatoes are tender.
Finish and Serve
- Add the spinach and stir until it starts to wilt (about 1 minute). Adjust the seasoning with more salt and pepper if needed. Garnish with chopped parsley and serve hot.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is an approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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