Moroccan-Style Vegetarian Couscous Soup
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A Note from Feedfeed
This Moroccan-Style Vegetarian Couscous Soup is inspired by traditional Moroccan flavors, featuring tender vegetables, hearty chickpeas, and aromatic spices. Infused with the earthy flavors of Better Than Bouillon Vegetarian No Chicken Base, this vibrant soup is as nourishing as it is satisfying. With a variety of fresh vegetables like sweet potatoes, carrots, squash, and cauliflower, and a fragrant mix of paprika, turmeric, and other spices, this vegetarian soup offers a comforting and hearty meal perfect for any season.
- Recipe Card
Recipe Card
ingredients
- 1 sliced sweet onion
- 2 cut into quarters potatoes
- 4 medium carrots, peeled and cut into 1-2 inch chunks
- 1/2 squash or pumpkin, cut into large chunks
- 2 zucchini, cut into 1-2 inch rounds
- 3 celery stalks, cut into large slices
- 1 small/medium cauliflower, cut into florets
- 1/2 cabbage, cut into large chunks
- 1 bunch of cilantro (optional)
- 1 bunch of parsley (optional)
- 5 tablespoons olive oil or canola oil
- 4 tablespoons tomato paste
- 2 pounds sweet potatoes, peeled and chopped into pieces
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons turmeric
- 2 tablespoons Better Than Bouillon Vegetarian No Chicken Base
- 1 (15.5 oz.) can chickpeas, drained, rinsed, and patted dry
Method
Method
Step 1
Heat oil in a large pot over medium heat. Add onion, potatoes, carrots, squash, zucchini, celery, cauliflower, and cabbage, sautéing until golden brown.
Step 2
Add paprika, turmeric, Better Than Bouillon Vegetarian No Chicken Base, salt, and black pepper. Stir in tomato paste and cook for 2 minutes, allowing the spices to bloom.
Step 3
Add sweet potatoes, chickpeas, cilantro, and parsley. Pour in enough boiling water to fully cover the vegetables.
Step 4
Reduce heat, cover the pot, and simmer for 45 minutes, or until the vegetables are tender. Taste and adjust seasoning with more salt and pepper if needed.
Step 5
Remove cilantro and parsley bunches before serving.