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Moroccan Inspired Vegetable Soup Recipe

Ingredients

How to make it

  • Heat olive oil in a large stockpot over medium-high flame.
  • Add onion, carrots, pepper and celery. Cook 7-8 minutes.
  • Stir in garlic, ginger and prange zest, cook until fragrant, about 1 minute.
  • Stir in broth, orange juice, tomatoes, tomato paste, curry, cumin, saffron, and pepper.
  • Bring to a boil, then reduce heat and simmer 30 minutes.
  • Stir in chickpeas, grain blend and green beans, cover and simmer 15 minutes, until beans are tender.

Reviews & Comments 2

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    " It was excellent "
    fix ate it and said...
    The orange juicegave it a lovely tang.The way it does in carrot and coriander soup.Loved it I was a bit wary of the families reaction, but they enjoyed it too
    I used plain orzo and served it with a mix of celery leaves, cilantro and flat leaf parsley, chopped fine and sprinkled on top
    and walnut bread.
    Was this review helpful? Yes Flag
  • kimmer 13 years ago
    Sounds very good!
    Was this review helpful? Yes Flag
  • jo_jo_ba 13 years ago
    Amount Per Serving
    Calories: 198.4
    Total Fat: 2.6 g
    Cholesterol: 0.0 mg
    Sodium: 872.9 mg
    Total Carbs: 37.1 g
    Dietary Fiber: 5.8 g
    Protein: 6.6 g
    Was this review helpful? Yes Flag

The Cook

jo_jo_ba Oshawa, CA

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