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Spicy Moroccan soup recipe

Spicy Moroccan soup recipe

172 ratings

A simple, quick and flavoursome soup that all the family will love. See method

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 214 calories / serving
  • Vegan
  • Vegetarian


  • 30ml (2tbsp) olive oil
  • 1 onion,finely chopped
  • 2 garlic cloves, crushed
  • 1tsp finely chopped fresh ginger
  • 1 tsp ground cumin
  • ¼ tsp cayenne pepper
  • 1 x 400g (14oz) tin chopped tomatoes
  • 750ml hot vegetable stock
  • 1 lemon
  • 1 x 400g (14oz) tin chickpeas, drained and rinsed
  • 1 x 390g tin lentils, drained and rinsed
  • handful coriander, chopped
  • handful fresh mint, chopped
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    2g 8%
  • Sugars

    6g 7%
  • Salt

    2.1g 35%

of the reference intake
Carbohydrate 25.2g Protein 10g Fibre 4.6g


  1. Heat the oil in a pan. Add the onion and cook for 5 minutes until soft. Add the garlic and ginger and cook for 1 minute. Stir in the cumin and cayenne, then pour over the tomatoes and stock and bring to the boil. Grate the zest of half the lemon and add to the pan. Simmer and cook for 10 minutes.
  2. Add the chickpeas and lentils and simmer for 10 minutes. Stir in some herbs, then ladle into bowls and squeeze in a little lemon juice. Top with more herbs and extra zest and serve with pitta bread.

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