Moroccan Vegetable Soup

Printable Version
Serves: 6-8

1 large Acorn Squash, peeled and chopped
1 pound of Carrots, chopped
1 pound of Celery, chopped
1 large Onion, diced
1 (15oz) can Garbanzo Beans, rinsed & drained
1 (15oz) can diced Tomatoes
2 teaspoons Extra Virgin Olive Oil, divided
½ teaspoon smoked paprika
¼ teaspoon ground cinnamon
½ teaspoon Sage
½ teaspoon Garlic Powder
1 Bay Leaf
32 ounces of Vegetable Stock
Salt & pepper

Equipment Needed:
Large stock or pasta pot with lid
Large bowl
Small bowl
Cutting board
Vegetable peeler
Large serving spoon
Can opener
Parchment paper
Baking sheet pan

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Add the squash, carrots, celery, onion, and 1 teaspoon of olive oil to a large bowl and stir to coat the vegetables in the oil. Arrange the vegetables, in a single layer, on a baking sheet lined with parchment paper and roast for 30 minutes.

While the vegetables are roasting add the remaining 1-teaspoon of oil and all the spices (paprika, cinnamon, sage, garlic) into a small bowl and stir to combine into a dry paste. Set aside.

In a large stockpot, add garbanzo beans, tomatoes, bay leaf, and vegetable stock. Cook on low.

Pull the roasted vegetables from the oven after 30 minutes of roasting and return them to the large bowl. Add the small bowl of seasoning to the large bowl of vegetables and stir to coat all the vegetables with the seasoning.

Add the seasoned vegetables to the stockpot with the tomatoes and beans. Cook on low for 30 minutes, stirring occasionally. Remove the bay leaf from the pot. Serve & Enjoy!

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