Moroccan Soup

You absolutely have to try this soup! It's like a cozy, warm hug in a bowl. Don't miss out on this comforting goodness!

Looking for a recipe without onion and garlic? Don't worry, I've got you covered! Check out our alternative version below.

Serves 4-6

INGREDIENTS

• 1 tbsp of unsalted butter

• 2 tbsp olive oil

• 1 onion diced

• 1 tsp sugar

• 1 tsp salt

• spice mix [combined in a bowl]

  • 8 garlic cloves, minced

  • 1 tsp paprika

  • 1 tbsp chilli powder

  • a pinch saffron

  • ½ tsp ginger powder

  • ¼ tsp cumin powder

• 3 cups cooked chickpeas [2 15oz cans chickpeas] rinsed.

• 2 potatoes, peeled and chopped into ½ inch pieces

• 6-7 medium sized tomatoes, chopped. keep the juices.

• 1 zucchini cut into ½ inch half circles

• 4 cups vegetable broth

• ¼ cup mint

• 1 lemon, cut into wedges

DIRECTIONS

1. In a dutch pot, heat the butter and oil. Add in the onions, sugar, and salt. Cook until the onion is translucent

2. Add in your spice mix, and cook till it is fragrant- less than a minute. Add in your chickpeas, potatoes, zucchini, tomatoes with the juice, and the broth.

3. Simmer this mixture, lightly covered, till the potatoes are soft enough to mush. This may take about 30 minutes.

4. Blend some of the soup in the pot with an immersion blender, or blend 3 cups of the soup [thats mostly chickpeas and potato] and add it back to the soup.

5. Turn off the heat, stir in the mint. Taste for salt, and add accordingly.

6. Serve into bowls, garnish with a drizzle of olive oil, and lemon wedges. Enjoy!

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NO ONION, NO GARLIC

INGREDIENTS

• 1 tbsp of unsalted butter

• 2 tbsp olive oil

• 1 fennel diced OR 3 celery stalks, diced fine

• 1 tsp asafetida

• 2 bay leaves

• 1 tsp sugar

• 1 tsp salt

• spice mix [combined in a bowl]

  • ½ tsp asafetida

  • 1 tsp paprika

  • 1 tbsp chilli powder

  • a pinch saffron

  • ½ tsp ginger powder

  • ¼ tsp cumin powder

  • 1 tsp pepper

• 3 cups cooked chickpeas [2 15oz cans chickpeas] rinsed.

• 2 potatoes, peeled and chopped into ½ inch pieces

• 6-7 medium-sized tomatoes, chopped. keep the juices.

• 1 zucchini cut into ½ inch-half circles

• 4 cups water

• ¼ cup mint

• 1 lemon, cut into wedges

DIRECTIONS

1. In a dutch pot, heat the butter and oil with asafetida. Add in the fennel, sugar, and salt. Cook until the fennel is translucent

2. Add in your spice mix, and cook till it is fragrant- less than a minute. Add in your chickpeas, potatoes, zucchini, tomatoes with the juice, and the water.

3. Simmer this mixture, lightly covered, till the potatoes are soft enough to mush. This may take about 30 minutes.

4. Blend some of the soup in the pot with an immersion blender, or blend 3 cups of the soup [thats mostly chickpeas and potato] and add it back to the soup.

5. Turn off the heat, stir in the mint. Taste for salt, and add accordingly.

6. Serve into bowls, garnish with a drizzle of olive oil, and lemon wedges. Enjoy!