Moroccan veggie soup
Moroccan veggie soup
This colourful soup is packed with nutritious veggies, pulses and spices for a vegan winter warmer with less than 250 calories.*This recipe is gluten-free according to industry standards
Ingredients
- 2 tsp vegetable oil
- 1 onion finely chopped
- 3 sticks celery finely chopped
- 3 cloves garlic finely chopped
- 2 preserved lemons flesh discarded and rind finely chopped
- 2 red chillis deseeded and finely chopped
- 1 tbsp tomato purée
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 400 g tin chopped tomatoes
- 1 large (350g) potato cut into 2cm chunks
- 400 g tin chickpeas drained and rinsed
- 80 g spinach
- a bunch flat-leaf parsley roughly chopped
- 1 lemon ½ juiced, and ½ wedged to serve
Instructions
- Heat the vegetable oil in a large pan and add the onion, celery and a pinch of salt. Put on a lid and cook gently for 10 minutes, stirring regularly. Add the garlic, preserved lemons and red chillies, and cook for 2 minutes. Add the tomato purée and spices, and cook for a further 2 minutes before adding the chopped tomatoes, potato, chickpeas and 1.25 litres of boiling water.
- Bring to the boil, then turn down and simmer for 30 minutes until the potatoes are tender. Tip in the spinach, flat-leaf parsley and a little seasoning, and stir for 1 minute until wilted. Add the lemon juice, then spoon into bowls with lemon wedges for squeezing.
