Moroccan soup for the soul! I’m telling you, this soup is the brothiest and spiciest soup that will hug you and at the same time make you sweat out whatever you need to get out of your body. This past weekend my husband and I were both fighting off colds and this soup was the answer to all our questions. I literally could just drink this broth. I mean I basically did. I don’t even feel bad about it.
My husband surprised me with Moroccan cooking class lessons for our seven year wedding anniversary this past September. There, I learned all about the most amazing spice blend that is used in Moroccan foods: Ras El Hanout. Are you ready for this combo? Cumin, ginger, salt, black pepper, cinnamon, coriander, cayenne, allspice and cloves. I was blown away with how sweet, spicy and savory this blend was.
I know typically noodle soup is the answer to all ailments. Well I’m now swearing by this soup recipe. Grab a tissue box (it will most definitely clear you out) and get ready to sweat. This soup will feel so good going down your throat. It is hands down my new favorite healthy vegan soup. The base is simple: white onion, carrots and celery. Then I added fresh garlic and fresh ginger. The broth is vegetable broth combined with canned tomatoes and tomato paste. For plant-based protein I added chickpeas. I garnished the soup with a squeeze of fresh lemon juice and fresh cilantro. Perfection.
As always, this recipe is naturally gluten-free, vegan and allergy-friendly (no soy, nuts, dairy or eggs), as well as grain-free and sugar-free. It is also simple to make. The only chopping needed is for the onions, carrots and celery. This effortless soup is an excellent choice for any cold fall or winter night when you need to warm yourself from the inside out.
- 1 tablespoon extra virgin olive oil
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- ¼ teaspoon fine grain sea salt
- 3 garlic cloves, minced
- 2 inch piece of fresh ginger, peeled and finely chopped
- 2 tablespoons Ras-El-Hanout Spice Blend (see recipe in notes)
- 3 tablespoons tomato paste
- 1 15 ounce can diced tomatoes (no salt added)
- 1 15 ounce can garbanzo beans, drained and rinsed well
- 8 cups low-sodium vegetable broth (my favorite is Imagine low-sodium vegetable broth)
- For serving: 2 teaspoons lemon juice and fresh cilantro as desired
- Heat oil in a large soup pot.
- Add the onion, carrot and celery and saute over medium heat until the onions are soft and translucent (5-7 minutes).
- Add the garlic and ginger and cook until they are fragrant (about a minute). Be sure not to burn the garlic.
- Stir in the ras-el-hanout spice blend and tomato paste and cook for another minute.
- Add more oil to the pot if things look too dry and cook for a minute more.
- Pour in the diced tomatoes, garbanzo beans and vegetable broth and stir. Bring to a boil then let simmer for 20 minutes.
- Adjust the salt and pepper to taste.
- Garnish with fresh lemon juice and fresh cilantro leaves and serve hot.
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander seeds
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Whisk together all ingredients until combined well.
This recipe uses two tablespoons of this spice blend. You can save the rest for another dish. Spice blends keep in an airtight container at cool room temperature for up to one month.
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