Moroccan-Spiced Vegetable Soup
Recipe type: Soup
Cuisine: Internationally-Inspired
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
An easy vegetable soup with chickpeas and a Moroccan spice blend to create a unique and flavorful soup, ready in under and hour. Almonds, golden raisins, and parsley make for great toppings.
  • 1 medium eggplant, cut into ½" cubes
  • 2 medium dutch gold potatoes (sub russet potato), cut into 1" cubes
  • 1 medium sweet potato, cut into 1" cubes
  • 1 15 oz. can garbanzo beans, drained and rinsed
  • 3 carrots, cut into ¼" slices (I used rainbow carrots)
  • 2 cups kale, chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 T olive oil
  • 1 28 oz. can diced tomatoes
  • 2.5 c water or vegetable broth
  • 1 T Marrakech Moroccan Spice
  • 1 t salt
  • ¼ c golden raisins, plus more to garnish
  • ¼ c chopped fresh parsley, plus more to garnish
  • Chopped or slivered almonds to garnish
  1. In a large pot heat the olive oil. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the Moroccan spice and stir to allow the spices to toast, about 30 seconds.
  2. Stir in the potatoes, eggplant, garbanzo beans, and carrots. Add the the diced tomatoes, water, and salt. Bring the soup to a boil then reduce to simmer until the potatoes and carrots are tender, about 35-40 minutes.
  3. Stir in the golden raisins and the kale, cooking until the kale is wilted, about 5 minutes. Add the parsley.*
  4. Serve the soup with extra golden raisins, parsley, and chopped or slivered almonds as a garnish.
*Note this soup is quite chunky and doesn't have a ton of broth, which is intended.
Recipe by The Mexitalian at