Moroccan Vegetable Soup

Moroccan Vegetable Soup - EATS Park City - OMAD

Moroccan Vegetable Soup

Total Time: 45 minutes

Yield: 4 Servings

Serving Size: 1/4 of Recipe

Calories: 215
Fat: 4.2 grams
Carbohydrates: 31 grams
Protein: 9 grams
Allergens: None


  • 2 tsp vegetable oil
  • 1 onion, finely chopped
  • 3 stalks celery, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 red chilis, deseeded and finely chopped
  • 1 tbsp tomato purée
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • ½ tsp ground cinnamon
  • 14-oz canned chopped tomatoes
  • 1 large potato, cut into 1-inch chunks
  • 15-oz can chickpeas, drained and rinsed
  • 5 cups boiling water
  • 2 handfuls spinach
  • Small bunch flat-leaf parsley, roughly chopped
  • 1-1/2 lemons juiced


  1. Heat the vegetable oil in a large pan and add the onion, celery and a pinch of salt. Put on a lid and cook gently for 10 minutes, stirring regularly. Add the garlic and red chilis, and cook for 2 minutes. Add the tomato purée and spices, and cook for another 2 minutes before adding the chopped tomatoes, potato, chickpeas, and 5 cups of boiling water.
  2. Bring to the boil, then turn down and simmer for 30 minutes until the potatoes are tender. Add the spinach, flat-leaf parsley and a little seasoning, and stir for 1 minute until wilted. Add the lemon juice, then spoon into bowls and enjoy.