When you are writing a food blog, it is very easy to forget a lot of great recipes that you have written along the way. I have a ton of favourites that I make over and over again and we never ever get tired of them. This soup falls into that category, and that's why it's making a comeback.
This soup has been donning our dinner table for more than 14 years now and it is easily one of my favourite soups. I posted it on the blog last September, but I felt it was a soup that needed to be highlighted again with some new photos. The last photo didn't do the soup justice! As much I hate to admit it, sometimes looks do count. So, this soup is coming back to the front page with a makeover.
This soup is packed full of veggies, chickpeas and lentils so it is sure to keep you full. I used onions in this soup but have also substituted them for leeks from time to time. Both work and both taste great. You choose!
Like most soups, I think the flavours enhance with time. Although the total cooking time is about 1 1/2 hours for this soup, it is much better a few hours after you make it or even the next day. Keep that in mind when making it. Yesterday, we had it for dinner and I made it around 3 in the afternoon. After sitting around for quite a few hours, it was perfect.
If you are unlike me and manage to get organized with freezer meals, this soup also freezes well. Sometimes, when we have leftovers, I freeze it. Yesterday, we had a ton left over and we already had dinner planned for today. So, in the freezer it went. Labelled this time with a date! Not my strong point.
When defrosting soups from the freezer, it is always best to let them defrost naturally without the microwave. Then just simply reheat it on the stove top. The soup will most likely be thicker then when you made it, so you may need to add a touch more stock to it.
You could add leftover chicken to this soup. I don't recommend dark meat as it makes the soup greasy. But if you have left over chicken breast, either in bite size pieces or shredded, it could bring your soup to a whole new level. I have made it with leftover chicken several times, and we still enjoyed it just as much. The vegetarian one is just as delicious.
Spiced Moroccan Soup
Serves 8-10 / Prep time: 15 minutes / Cook time: 1 1/2 hours
1 Large can of whole tomatoes
1 500 gram /17 oz jar of lentils, drained and rinsed
1 500 gram/17 oz jar of chickpeas, drained and rinsed
1 litre (more if needed) of good quality vegetable stock
6 medium carrots, peeled and sliced crossways into about 1/2 inch pieces
4 medium celery ribs, cut into 1 inch slices
1 onion, diced
4 to 6 garlic cloves, crushed
2-3 Tablespoons of white wine vinegar
1 Tablespoon of tomato paste
2 teaspoons of turmeric
1 teaspoon of cumin
1 teaspoon of ground coriander
salt and fresh ground pepper
handful of fresh cilantro sprigs, chopped
In a large stainless steel pot, heat oil and add onions and garlic. Cook until softened and slightly browned. Approximately 10 minutes. Add all the spices along with the carrots and celery. (not fresh cilantro), and give a good stir for 5 minutes.
Add can tomatoes & stock. Bring to a simmer and add the chickpeas & lentils. Cover and turn heat to low. Check every 5 minutes or so and stir. Add the vinegar, salt and pepper and cover and continue to cook for 40 - 50 minutes. Remove from heat and with a large ladle, scoop approximately 3 to 4 ladles of soup and put into a blender. Blend on high for 10 seconds or so. Return this blended soup to the remaining soup on the stove. Add the tomato paste, stir, cover and leave to simmer on low heat for about 10 - 15 more minutes. Add fresh cilantro serve.
Click the downloadable link below to print recipe!
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