Delicious and Healthy Moroccan Vegetable Soup Recipe

This Moroccan Vegetable Soup is a hearty and flavorful dish packed with nutritious vegetables and aromatic spices. It is a perfect comfort food for chilly evenings and can be enjoyed as a main course or a side dish. The combination of vegetables, chickpeas, and Moroccan spices creates a delicious and satisfying soup that is both vegan and gluten-free. Serve it with warm bread or couscous for a complete and filling meal.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 bell peppers, diced
• 1 zucchini, diced
• 1 cup diced tomatoes
• 4 cups vegetable broth
• 1 can chickpeas, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Directions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic to the pot. Sauté until the onion becomes translucent and the garlic is fragrant.
3. Add the diced carrots, bell peppers, and zucchini to the pot. Cook for a few minutes until they start to soften.
4. Stir in the diced tomatoes, vegetable broth, and drained chickpeas.
5. Add the ground cumin, ground coriander, paprika, ground turmeric, and cinnamon to the pot. Stir well to combine all the ingredients.
6. Season the soup with salt and pepper to taste. Bring it to a boil, then reduce the heat and let it simmer for about 20-30 minutes, or until the vegetables are tender.
7. Once the soup is ready, remove it from heat and let it cool slightly. Using an immersion blender or a regular blender, puree a portion of the soup to thicken it. Leave some chunks of vegetables for texture, if desired.
8. Taste the soup and adjust the seasonings if needed.
9. Serve the Moroccan Vegetable Soup hot, garnished with fresh chopped cilantro. Enjoy!

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