Moroccan soup

all details

This soup is so hearty it is almost a stew.

Moroccan soup
Photo: Jennifer Soo

Ingredients

  • 1/3 cup olive oil
  • 2 large brown onions, chopped
  • 4 garlic cloves, chopped
  • 1 tbsp grated fresh ginger
  • Salt
  • Pepper
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 cloves
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 2 carrots, peeled and chopped
  • 2 celery sticks, peeled and chopped
  • 1 tbsp chopped preserved lemon rind, plus a few extra slices
  • 800g tin whole peeled tomatoes
  • 400ml chicken stock or water
  • 100g Israeli couscous
  • 4 tbsp natural yoghurt
  • 1 cup coriander leaves
  • 1 cup parsley leaves
  •  

Method

Heat oil in a heavy-based saucepan. Add onion, garlic and ginger. Season and cook until soft (about 15 minutes). Add bay leaf and spices and cook for two minutes. Add carrot, celery and lemon and cook a further two minutes. Add tomatoes and water and simmer for 30-40 minutes or until vegetables are soft and tomatoes have broken down. Add couscous and cook for eight minutes or until soft. You might need to add a little more stock or water if the soup is getting too thick. Serve with a few slices of preserved lemon, yoghurt, parsley and coriander leaves on top.

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  • Cuisine - African

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