This nourishing soup is full of vegetables and is made delicious by its Moroccan spices. Gluten, dairy and yeast free, this soup provides an impressive dose of vitamins and minerals.

Nourish 101:

  • Soup is a great meal to nourish your body with nutrients. Particularly this soup celebrates the health benefits of vegetables.
  • This Moroccan soup uses a colourful array of vegetables offering a broad variety of vitamins and minerals.
  • The vegetables in this soup provide good amounts of fibre, vitamins A and C and minerals.
  • Turmeric is beneficial for its anti-inflammatory properties.
  • Together the spices in this soup offer a warming effect on your body and support healthy digestion.

Moroccan Soup

This nourishing soup is full of vegetables and is made delicious by its Moroccan spices. Gluten, dairy and yeast free, this soup provides an impressive dose of vitamins and minerals.
Keyword Corn Free, Dairy Free, Egg Free, FODMAP Friendly (option), Fructose Free, Gluten Free, Grain Free, Nut Free, Paleo, Peanut Free, Preservative Free, Processed Sugar Free, Soy Free, Vegan, Vegetarian, Yeast Free
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 1 tablespoon Olive Oil
  • 4 cloves Garlic, crushed
  • 1 1/2 teaspoon Ground Cumin
  • 1 1/2 teaspoon Ground Coriander
  • 1 teaspoon Ground Turmeric
  • Pinch Cinnamon
  • Pinch Chilli Powder
  • 1 small Onion, diced
  • 2 large Celery, diced
  • 2 large Carrots, diced
  • 1 large Parsnip, diced
  • 3 cups Pumpkin, finely diced
  • 2 cups Green Beans, cut into small pieces
  • 1.5 L Chicken Stock, Vegetable Stock* or Water
  • Pink Saltto taste
  • Generous amount of Cracked Black Pepper
  • 3 cups cooked and shredded Chicken or Lamb (optional)
  • Juice of 1 Fresh Lemon
  • 1/2 cup Fresh Coriander, roughly chopped

Instructions

  • Heat olive oil over medium heat in a large soup pot. 
  • Add garlic and spices and sauté for 1- 2 minutes or until fragrant. 
  • Add onion, celery, carrot and parsnip and stir for 1 -2 minutes. 
  • Add pumpkin, beans, stock, salt and pepper and bring to a boil. 
  • Reduce to a simmer and cook for approximately 25 minutes or until vegetables are just tender. 
  • Add cooked chicken or lamb and stir through to heat. Check seasoning. 
  • Serve with a squeeze of rest lemon and sprinkle with fresh coriander. 

Notes

Recipe Tips:
  • Be sure to use a stock that is free from gluten, lactose and yeast.
Make It Personal:
  • Add 1 can of rinsed and drained chickpeas.
  • I love to add 1/2 bunch of silverbeet leaves finely chopped or 2 cups baby spinach in final 5-10 minutes of cooking for added texture, nutrition and colour.
Sensitive to FODMAPs?
  • Use garlic infused olive oil and adding an additional tablespoon of oil.
  • Omit onion and add 2 spring onions (green part only) just before serving.
  • Use a FODMAP Friendly Stock.
Vegan or Vegetarian Option:
  • You can also serve this soup without meat and serve simply as a flavoursome vegetable soup.
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Casey-Lee Lyons

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