Moroccan Blended Vegetable Soup (Shorba Al Khodra)

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and quicker to cook.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock is fresher and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried herbs

Cilantro adds a unique flavor and is often less expensive.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and garlic; sauté until translucent, about 3-4 minutes.

Stir in diced carrot, celery, and bell pepper; cook for 5 minutes until softened.

Add diced zucchini and tomato; cook for another 3 minutes.

Pour in vegetable broth and bring to a boil.

Add cumin, coriander, paprika, and cinnamon; stir well.

Reduce heat to low and simmer for 20 minutes until vegetables are tender.

Stir in chickpeas and cook for an additional 5 minutes.

Remove from heat and blend the soup until smooth using an immersion blender.

Stir in fresh parsley and lemon juice before serving.

Cooking Techniques

Spice Level: