Moroccan Vegetable Soup
A vegan, fiber-rich soup with cumin and cinnamon, packed with fresh produce. Ideal for meal prep and healthy resets.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegan
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, chopped
- 1 sweet potato, cubed
- 1 zucchini, diced
- 1 can chickpeas, drained
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1/2 tsp turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Stir in carrots, sweet potato, and zucchini. Cook for 5 minutes.
- Add chickpeas, diced tomatoes, vegetable broth, cumin, cinnamon, and turmeric.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Season with salt and pepper.
- Garnish with fresh cilantro before serving.
Notes
- Freeze leftovers in airtight containers for up to 3 months.
- Add a squeeze of lemon for extra brightness.
- Serve with crusty bread for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 7g
- Cholesterol: 0mg