Moroccan Minestrone Soup Recipe

written by Danielle Minnebo

Moroccan Minestrone Soup Recipe

Credit: Danielle Minnebo

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

Ingredients

Method

  • 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
  1. Heat olive oil in large saucepan over medium heat.
  2. 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.
  3. 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.
  4. Serve topped with crushed pistachios and flat-leaf parsley.


Discover organic at our Wellbeing Directory

Like what you read? Sign up for a weekly dose of wellness


vegan gluten-free eatwell

 

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.