Moroccan Vegetable Soup

Very simple recipe with warm Moroccan inspired ingredients that pack an explosion of flavor! It is a "souper" soup that will perk you up in the colder seasons

  • 1 medium to large eggplant, peeled and cut into 1/2 in cubes

  • 1 large or 2 small turnips, peeled and cut into 1/2 inch cubes

  • 1/2 lb carrots, peeled and cut into circular slices

  • 1 lb chickpeas, cooked

  • 8 oz tomato paste

  • 2 medium zucchini, cut into 1/2 inch triangles

  • 1 tbsp allspice

  • 1 tbsp cumin

  • 1 tbsp turmeric

  • 1 tsp cayenne pepper

  • 1/3 cup raisins

  • salt to taste

  • 32 oz vegetable broth
  1. Put eggplant, turnip, and carrots in a soup pot. Add tomato paste and vegetable broth. If broth doesn't cover the vegetables add some spring water until covered. Add the spices as well. Bring to boil and simmer until soft.

  2. Add chickpeas and zucchini, simmer until soft. Add salt and pepper to taste. Server over couscous, quinoa, or wild rice. Top with a sprinkle of raisins.

  • 1 hour