I love to travel, and Morocco is definitely on my bucket list. So while I might not be able to get to Northern Africa any time soon, I can certainly trigger my imagination through a hearty bowl of soup inspired and flavored by warm Moroccan spices.
It was after a stop in one of my favorite spots in town, Savory Spice Shop, that I developed this recipe. I go there often, but typically try to limit myself to necessities or basics. This time I had a gift card and let myself just shop and get inspired, eventually grabbing a few new spice blends, one of which was the Marrakech Moroccan Spice. The curry-style blend includes cinnamon, turmeric, nutmeg, and even rose petals. If you can’t find a similar Moroccan spice blend I would look for Ras el Hanout, a fairly common Moroccan blend of spices.
This vegetable soup is really easy, allowing for Moroccan flavors to be accessible, even if they’re new to you. I love making a big pot of soup because not only does it make for an easy meal but also for great leftovers, a win-win with busy schedules. You can throw this soup together in a matter of minutes and let it simmer away until it’s ready to go. I topped mine with almonds, golden raisins, and chopped fresh parsley to add some extra texture and flavor.
Make some Moroccan-spiced vegetable soup and let your tastebuds take you away.
- 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
- 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.
- 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.
- Stir in the golden raisins and the kale, cooking until the kale is wilted, about 5 minutes. Add the parsley.*
- Serve the soup with extra golden raisins, parsley, and chopped or slivered almonds as a garnish.