Spicy Moroccan Soup


Spicy Moroccan Soup
Prep Time: 10M
Cooking Time: 30M
Serves: 4

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  1. ½ tbsp coconut oil
  2. 4 garlic cloves, finely chopped
  3. 2 large sweet potatoes, diced into small cubes
  4. 2 red peppers, diced into small cubes
  5. 3 tsp ground coriander
  6. 1/4 tsp ground cinnamon (optional)
  7. 1.4L stock (I use vegetable bouillon powder)
  8. ½ tbsp tomato puree
  9. 1 can (235g) of black-eyed beans
  10. Juice from half a lemon
  11. 2 large red onions, finely chopped
  12. 3 celery sticks, finely chopped into small cubes
  13. 1 large carrot, diced into small cubes
  14. 2.5 tsp ground turmeric or Vitalising superpowder
  15. 3 tsp ground cumin
  16. 1 red chilli, finely chopped (de-seeded if required) or 1/4-1/2 tsp dried chilli flakes or powder depending on how hot you like it
  17. 1 tbsp soya sauce or tamari
  18. 1 can (400g) chopped tomatoes
  19. Optional: 3 tbsp protein powder (e.g. pea protein, soya bean protein)
  20. 20g fresh coriander, finely chopped. (Reserve some for the garnish).
  21. Optional: A sprinkle of ground flaxseed for garnish

Hello! I am So from SOBODYUK. I am a gym bunny, healthy food blogger & a geeky scientist! These days my lab is the kitchen! I love creating delicious, healthy, wholefood, clean-eating, nutrition-dense recipes to maximise performance & health. My recipes include paleo, low carb, vegan, vegetarian, gluten free.



This cheery coloured soup is bursting with flavour, nutrients and fragrance. It is also very easy to make, using just one pot, a knife and a chopping board. (The less washing up the better!) Moreover, it makes use of store-cupboard basics so it is inexpensive to make.


  • In a deep pot, melt the coconut oil. Then add the chopped onions, garlic and celery. Cook for 5 mins until the onion is soft.
  • Add the diced sweet potato, carrot and peppers. Sauté for a further 5 mins.
  • Stir in the spices, chilli or chilli flakes/ powder, stock, soya sauce or tamari, tomato puree, chopped tomatoes and black-eyed beans. Bring to the boil and then allow to simmer on a low heat for 15-20 mins, until the vegetables are tender.
  • Stir in the protein powder, if using.
  • Stir in the lemon juice and ¾ of the chopped fresh coriander. Ladle into bowls and garnish with the remaining chopped coriander and sprinkle of ground flaxseed if desired. Enjoy!


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