Moroccan Spiced Soup

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A specially spiced & vibrantly veggie soup. Puréed then garnished for exquisite presentation.


5 minutes

Prep time

15 minutes

Cook time

493 cal.

Per serving


Stovetop, Oven, Pot (small), Aluminum foil, Immersion blender


Chickpeas (canned)
Thyme (fresh)

Step 1

Preheat the oven to 425°F. Add the drained chickpeas to a parchment-line baking sheet (aluminum foil also works). Add a drizzle of olive oil & half of the thyme. Season with salt & pepper.

Chickpeas (canned)

Step 2

Mix it all together. Bake for 5-10 min, stirring halfway through. Once crispy, remove from the oven.

Onion (yellow)

Step 3

Peel & mince the garlic & onion.

Onion (yellow)

Step 4

Heat a drizzle of oil in a pot over medium heat. Add the garlic & onion. Cook, stirring for 2 min.

Cumin (ground)
Thyme (fresh)

Step 5

Add the cumin, paprika & the rest of the thyme. Stir.

Tomato sauce
Harissa (paste)

Step 6

Pour in the crushed tomatoes & harissa. Add a bit of honey (optional). Season with salt & pepper. Stir & bring to a simmer. Then reduce the heat to low, cover & simmer for 5 min.

Coconut milk

Step 7

Turn off the heat. Add the coconut milk. Purée until smooth & creamy, using an immersion blender. Add a splash of water if too thick!

Chickpeas (canned)
Cilantro (fresh)
Goat cheese

Step 8

Serve garnished with the crispy chickpeas & a drizzle of olive oil. Top with chopped cilantro & crumbled goat cheese (optional). Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy493 cal.
Fat31 g
Carbohydrates32 g
Protein13 g
Fiber8 g

On average, one serving of the recipe "Moroccan Spiced Soup" contains 493 Energy, 31 g of Fat, 32 g of Carbohydrates, 13 g of Protein, 8 g of Fiber.

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Moroccan Spiced Soup
Very easy