Moroccan Vegetable Soup

by Jill Dalton

Having a great tasting soup on hand is a must when you are on  Plant Based Diet. This is a recipe that you are going to keep coming back to over and over again, it is that good! Combining spices that are typically used for sweet dishes with savory spices will make your tastebuds soar and warm you from the inside out.

Moroccan Vegetable Soup

Print Recipe
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.7/5
( 55 voted )


1 cup diced carrots
1 cup diced celery
1 cup diced onions, about 1 onion
1 cup diced red pepper, about 1 pepper
1 medium sweet potato, diced
4 cloves garlic, minced
4 cups chopped kale
1 1/2 cups lentils
1 -  6 oz can tomato paste
juice of 1 1/2 lemons
8 cups low sodium vegetable broth
1 tsp curry powder
2 tsp onion powder
1 1/2 tsp cumin
1 1/2 tsp coriander
1/2 tsp smoked paprika
1/8 tsp nutmeg
1/2 tsp allspice
1/8 tsp cayenne pepper


  1. Add the onions, celery, red pepper and spices to a soup pan and cook for 5 minutes.
  2. Add remaining ingredients and cook on medium high for about 35 minutes or until lentils are soft.
  3. Taste and add more lemon juice if you choose.
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Lynn August 27, 2018 - 10:50 am

Most recipes I have seen tell you to soak your lentils overnight. I am just learning to cook plant based recipes. In the Moroccan vegetable soup recipe you did not specify to soak them first. How do you determine when to soak first or not. Thank you can’t wait to try this!

John Gandy August 27, 2018 - 2:14 pm

The email came this morning, sounded good, I had the ingredients, so made it. WOW!!! Unexpectedly delicious! The only change I did was use a Yukon Gold potato instead of a sweet potato, because that’s what I had. Thanks for the tasty recipe!

Reney Lizotte September 7, 2018 - 6:04 pm

I just made this soup today for the first time. It is DELICIOUS! So warm and flavorful! I substitued a yellow pepper for the red because it was on hand. The soup certainly did not lack flavor or color! Next time I would increase the Cayenne Pepper just a bit to add some heat. I suggest using the freshest lemons and kale you can find as those 2 flavors really come through beautifully. Excellent recipe – a keeper!

Darryl M September 23, 2018 - 9:56 pm

Hello Jill, I JUST STARTED YESTERDAY on the Plant Based diet., i like your videos and will continue to watch and review your website, I am going to register for the weekly planner soon , again i just started and i love what i see already.

Really looking forward to seeing more, Thank you

Just a side note I am a photographer and that olive green top you have on is your colour. haha

Victoria BC, Canada EH!

Jill Dalton September 24, 2018 - 9:06 am

Thank you Darryl and good luck on your journey!

Dana Kolka October 12, 2018 - 11:58 pm

Wow!! This soup was fantastic! I used cauliflower instead of red peppers. So flavorful!!

trailscientist October 24, 2018 - 6:44 pm

That looks awesome. And I love Moroccan food, so I’ll be trying this today. Thanks.

Kim McDonald November 30, 2018 - 6:07 pm

The Morocaan vegetable soup is absolutely delicious. I have been on a wfpb life style for awhile. I love to see new recepies to make. I watch your videos all of the time. Thank you for this delicious recepie.


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