Nourishing Moroccan Inspired Pasta Soup (Plant-based and Easy)

Welcome back to the Earthy Goodness Kitchen! Todays recipe is a comforting and delicious soup that combines the fragrant spices of Moroccan cuisine with hearty pasta and beans. Find the full recipe below.

Moroccan pasta soup

(Complete instructions in the ingredients list before starting the method)
Ingredients:

1 stick celery (or ½ bulb fennel), finely chopped
1 carrot, finely chopped
1 onion, finely chopped
2 tbsp extra virgin olive oil
1 tbsp coriander seeds
1 tbsp cumin seeds
3 medium garlic cloves, finely sliced
1 tbsp fresh rosemary, finely chopped
1 preserved lemon, deseeded and finely chopped
50g brined cherry peppers or roast peppers
1 tsp harissa
1 can of chickpeas
1 can butter beans
2 cans chopped tomatoes
1.25 litre vegetable stock
140g wholegrain macaroni
100g green olives
1 tbsp nutritional yeast

Method:

– In a large saucepan, heat up the olive over a medium heat.
– Add the cumin and coriander seeds and gently fry for 1 minute.
– Add the garlic, rosemary, lemon, cherry peppers and harissa. Fry for 2-3 minutes.
– Add the celery, carrot and onion then fry over a medium-low heat for 10-12 minutes or until the veggies are about half cooked.
– Add the chickpeas and crush into a paste using a potato masher.
– Add the vegetable stock, nutritional yeast and chopped tomatoes then bring to a simmer.
– Add the macaroni and stir in. Bring back to a simmer and place a lid on the pan.
– Cook for 10-12 minutes or until the macaroni is al dente (still has a slight bite to it).
– Stir every few minutes.
– Add the sliced green olives and season to taste.

Chermoula

Ingredients:

30g fresh parsley
30g fresh coriander
1 tbsp fresh thyme
1 small garlic clove
1 tsp ground cumin
1 tsp ground coriander
½ tsp sweet paprika
120ml extra virgin olive oil
1 lemon, zest and juice
Half a preserved lemon, deseeded and finely chopped
1 jarred roasted pepper, finely diced

Method:

– In a food processor add all the ingredients except the preserved lemon and roasted pepper.
– Blend until combined. Don’t blend until smooth, we want some texture in it.
– Pour into a bowl and add the preserved lemon, roasted pepper and season to taste.

0:00 Intro
0:13 Moroccan pasta soup
7:02 Chermoula
9:00 Taste test