This is the absolute best vegetable soup recipe, It’s healthy, delicious, and satisfying. It’s surprisingly easy to make and made with only a few simple ingredients. This soup is loaded with fresh vegetables, perfect for when you’re under the weather.
Next time you’re feeling sick or when you want a comforting soup for a cold night, make this hearty vegetable soup. This soup has been a family favorite for years, we’ve been making it every time the weather gets colder
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Instructions
pumpkin- Use any kind of pumpkin that you like, we suggest not to use Halloween craving pumpkin, they are edible, but not tasty.
Potatoes– for this recipe, we like to use Yukon Gold potatoes, russet potatoes, or red potatoes, but any potato kind will work great for this recipe!
Olive oil– we used olive oil for this recipe, canola oil, and vegetable oil can work as well.
Fresh carrots– we used fresh carrots.
Cabbage- we used white cabbage for this recipe.
Onion– we use white onion for this recipe.
Canned chickpeas- we used canned chickpeas for this recipe, cooked chickpeas can work as well.
Crushed Tomatoes- we used canned crushed tomatoes for this recipe with no added flavors, only tomatoes
Celery stalks- we like to use both celery and its leaves for the best flavor.
Spices- we used black pepper, kosher salt, turmeric, and paprika.
Hot water- use 8 cups of water.
Instructions
Step 1: Start with peeling and cutting your vegetables into small cubes.
Step 2: Heat 1-2 tablespoon of olive oil in a big pot, add the onion and carrots, and fry them over medium-high heat for 3 minutes.
Step 3: Add the potatoes, mix, and cook for another 2-3 minutes.
Step 4: Add the pumpkin, zucchini, and cabbage. Mix well.
Step 5: Add the chickpeas and mix well. Add hot water and mix well. Add tomato sauce and mix.
Setp 6: Add the spices: kosher salt, black pepper, paprika, and turmeric. Mix well. Add the celery (with the leaves) and mix well.
Step 7: Simmer on medium-low heat for 30 minutes, or until the vegetables soften. Serve the soup with couscous and enjoy.
Faq's
Our favorite way to serve vegetable soup is with couscous, or with toasted bread or grilled cheese.
Store the vegetable soup in an airtight container in the fridge for 5 days, or freeze in an airtight freezer-friendly container for up to 3 months.
The vegetable soup will last for 5 days placed in an airtight container in the fridge or freeze in an airtight freezer-friendly container for up to 3 months.
Yes, cut the vegetables a day ahead and throw everything in a pot with hot water and spices, blend, simmer, and serve.
Freezing
You can freeze this soup in an airtight freezer-friendly container for up to 3 months.
When ready to use, place the frozen container at room temperature until defrost halfway, then place the frozen soup in a pot, bring the soup to a boil and serve with couscous or toasted bread.
More soup recipes:
Butternut Squash Soup Recipe- This butternut squash soup is easy, rich in flavor, creamy, thick, and delicious! Perfect for the fall and winter season to keep you warm and full.
Roasted Tomato Soup Recipe- It’s delicious, rich in flavor, and comes together in under one hour! You can’t beat this homemade heartwarming classic tomato soup.
Pumpkin Soup Recipe- This thick and creamy pumpkin soup is the perfect dish for a cool fall or winter night. Packed with vegetables and fresh pumpkin, the perfect combination for a healthy and tasty meal.
One-Pot Lentil Soup Recipe- This soup is naturally thick, made with fresh vegetables, full of flavor, made in one pot, vegan, and full of nutritious from the lentil and from the fresh vegetables.
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
📖 Recipe
Vegetable Soup With Couscous Recipe (Moroccan Style)
Ingredients
- 1 Onion
- 4 tablespoon Olive oil
- 3 Carrots
- ¼ Cabbage
- 200 g Pumpkin
- 2 Potatoes
- 2 cups Chickpeas
- ½ cup Crushed Tomatoes
- 2 teaspoon Celery stalks
- 1 teaspoon Paprika
- 2 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 1 teaspoon Turmeric
- 8 cups Hot water
Instructions
- start with peeling and cutting your vegetables into small cubes.
- Heat 1-2 tablespoon of olive oil in a big pot, add the onion and carrots, and fry them over medium-high heat for 3 minutes.
- Add the potatoes, mix, and cook for another 2-3 minutes.
- Add the pumpkin, zucchini, and cabbage. Mix well.
- Add the chickpeas and mix well. Add hot water and mix well. Add tomato sauce and mix.
- Add the spices: kosher salt, black pepper, paprika, and turmeric. Mix well.
- Add the celery (with the leaves) and mix well.
- Simmer on medium-low heat for 30 minutes, or until the vegetables soften.
- Serve the soup with couscous and enjoy.
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