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Moroccan Vegetable Soup
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.
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Equipment
Ingredients
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onions, diced
- 1 cup red pepper, diced
- 1 medium sweet potato, diced
- 4 cloves garlic, minced
- 4 cups kale, chopped
- 1 ½ cups lentils
- 6 oz tomato paste
- 1 ½ lemons, juice
- 8 cups vegetable broth, low sodium
- 1 tsp curry powder
- 2 tsp onion powder
- 1 ½ tsp cumin
- 1 ½ tsp coriander
- ½ tsp smoked paprika
- ⅛ tsp nutmeg
- ½ tsp allspice
- ⅛ tsp cayenne pepper
Instructions
- Add the onions, celery, red pepper and spices to a soup pan and cook for 5 minutes.
- Add remaining ingredients and cook on medium high for about 35 minutes or until lentils are soft.
- Taste and add more lemon juice if you choose.
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Nutrition info
Calories: 230kcalCarbohydrates: 44gProtein: 14gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 228mgPotassium: 978mgFiber: 17gSugar: 9gVitamin A: 11094IUVitamin C: 76mgCalcium: 153mgIron: 5mg
8 comments
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!
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!
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!
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
Darryl,
Victoria BC, Canada EH!
Thank you Darryl and good luck on your journey!
Wow!! This soup was fantastic! I used cauliflower instead of red peppers. So flavorful!!
That looks awesome. And I love Moroccan food, so I’ll be trying this today. Thanks.
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.