Moroccan Minestrone Soup Recipe

There’s nothing more nutrient-dense and low-budget than a minestrone soup, especially in the wintertime when it’s also warming and comforting. I’ve put a spin on the traditional minestrone soup by adding a Moroccan spice called ras el hanout, a blend of 20–30 different spices and herbs such as cinnamon, cumin, paprika, cloves and turmeric. You can buy it from most fruit and vegetable stores or order it online.

Serves: 6

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Servings

6

Prep time

Cook time

Recipe


Ingredients

  • 3 tbsp olive oil
  • 1 onion, finely diced
  • 1 red capsicum, finely diced
  • 1 yellow capsicum, finely diced
  • 1 zucchini, finely diced
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 8 kale leaves, finely chopped
  • 4 tsp ras el hanout spice mix
  • 1L tomato passata
  • 1L vegetable stock
  • 150g chickpea pasta
  • 1 tsp sea salt
  • 2 handfuls pistachio nuts, chopped
  • 2 handfuls flat-leaf parsley, chopped

Method


  • Heat olive oil in large saucepan over medium heat.
  • Add onion, red capsicum, yellow capsicum, zucchini, carrot, celery and kale. Sauté for 20 mins, add ras el hanout spice mix and cook for a further 5 mins, stirring continuously so spice mix doesn’t stick to bottom of pan.
  • Add tomato passata and vegetable stock and cook for a further 5 mins. Add pasta and season with sea salt. Cook until pasta is done.
  • Serve topped with crushed pistachios and flat-leaf parsley.

  

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