Easy and Healthy Moroccan Soups to Make: 7 Savory Recipes
Are you looking for some Easy and Healthy Moroccan Soups to Make? if yes, you have come to the right place. Here are 7 Savory, Easy, and Healthy Moroccan Soups you can make and be proud of.
Vermicelli Soup with Tomato
- olive oil: 2 tbsp
- Onions: 1 grain (medium, chopped)
- Pepper: Horn (chopped)
- Meat: 200 g (small pieces)
- Parsley: half a cup (minced)
- Coriander: cup (chopped)
- Tomato Paste: Pack
- Water: 6 cups
- Salt: 2 teaspoons
- Black Pepper: 1/4 teaspoon
- Cumin: a teaspoon
- Vermicelli: Half a cup
- Dry mint: half a teaspoon
- Parsley: Few (for presentation)
1. In a medium saucepan, heat the oil, add the onion, and pepper, until the onions are wilted, add the meat, and let it brown.
2. Add the parsley and coriander, let until they wither, add tomato paste, water, salt, black pepper and cumin. Cover the pan and let it cook for 20 minutes until the meat is tender.
3. Add the vermicelli and mint, and let it cook for 10 minutes.
4. Place the soup in a serving dish, spread over it the parsley, and serve hot.
Very Easy Carrot Soup
- 2 tablespoons of vegetable oil
- 4 carrots, chopped
- 2 tablets of minced onions
- 1/2 a teaspoon of flour
- 2 cups chicken soup
- 1/2 cup cream builder for cooking
- 1/2 cup milk
- Salt and Pepper
- 2 cloves of carnation
1- Start heating the oil over the fire, then put the chopped carrots and onions, stirring a little, then add the flour and continue stirring for five minutes.
2- Add the soup slowly, cover the mixture, and simmer for 10 minutes or until boiling.
3- Turn off the heat and allow the mixture to cool completely, then put it in the blender to beat for 30 seconds, then raise it to the fire again.
4- Add the cream, then the milk, salt, pepper, and cloves, and continue to stir the mixture until you feel that its texture has become appropriate. You can add soups to loosen them if needed.
5- Decorate the soup when served with cream or grated carrots and parsley.
Cheese soup is a type of soup that is getting famous in Morocco and is one of the most delicious and easiest soups to prepare and has valuable nutritional benefits because it contains cheese and cream.
You can add chicken pieces to the soup; actually, you can add whatever components you want that you feel are compatible with this type of soup such as broccoli.
- 3/4 cup triangles cheese
- 1 cup cooking cream
- 5 cups of water
- 2 tablespoons of butter
- 2 tablespoons of flour
- 2 tbsp brick
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1/2 cup grated Kashkaval cheese
- 1 cup toast cubes
1- In a frying pan, put the flour on medium heat until golden.
2- remove the flour from the fire and add a cup of water in batches with constant stirring until you obtain a sauce.
3- In a large saucepan, put the flour sauce, add the cheese, salt, pepper, and water, and leave the mixture on medium heat.
4- When it starts to boil, add the labneh and the cooking cream, and continue stirring until the mixture thickens.
5- Leave it boiling for 5 minutes until it reaches the required thickness in case it becomes too thick, add a little milk until it reaches the required density.
6- When making sure that the cheese soup is ready to be poured into clay pots, add cheese to it and a few cubes of toast and put it in the oven or microwave for 5 minutes, take it out and serve it hot.
Hearty Lentil Soup Recipe
- 1 cup of drenched red lentils
- ½ sliced onion
- ½ cup of noodles
- 3 tablespoons of oil
- 1 teaspoon cumin
- 1 teaspoon ginger
- 1 teaspoon turmeric
- 1 teaspoon curry
- Salt to taste
- Boiling water
- 1 cup chicken broth
1. Soak the lentils in water for about 10-15 minutes, then filter and set aside.
2. Heat the oil in a deep saucepan, add the onions and stir until tender, then add the lentils and saute until roasted well with the oil.
3. Add hot water so that the lentils are slightly submerged, cover the pot and leave on high heat for a few minutes until the water dries.
4. Then add turmeric, curry, ginger, salt, and cumin, stir, then add more hot water with Vermicelli Cubes.
5. After the ingredients boil over high heat, cover the saucepan and let the ingredients simmer completely on low heat, thus making the soup ready to serve.
Spicy Bean Soup with Corn recipe
- 1 tablespoon of olive oil
- 2 cans of white beans
- 1 can of corn
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 can of chicken soup
- Chopped green pepper
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon chili
1. Heat the oil in a pot over medium heat.
2. Put the onions and garlic in the hot oil and stir until the mixture is wilted.
3. Put the beans, corn, soup and green hot pepper in the bowl and my heart.
4. Season the soup with cumin, chili, pepper, and my heart until mixing is complete and leave it to boil.
5. Lower the temperature and leave the mixture for 30 minutes on low heat until simmer.
6. Serve hot soup with rice vermicelli.
Zucchini, Carrot and Chicken Breast Soup Recipe
- 3 zucchini, finely sliced
- 1/2 kilo chopped chicken breasts
- 1 cup carrot slices
- 1 cup chopped onion
- 1 cup chopped celery
- 3 cloves garlic, minced
- 5 cans of chicken soup
- 2 tablespoons of olive oil
- 1/2 teaspoon dried basil
- 1 pinch of thyme, dried
- Ground black pepper
1. In a large bowl over medium heat, heat the oil.
2. Put the onions, celery and garlic in the oil and stir for 5 minutes until the mixture is wilted.
3. Put the chicken soup in the bowl gradually and stir.
3. Add the carrots, chicken pieces, and basil to the pot, then season with thyme, salt, pepper, and my heart.
4. Lower the temperature then put the zucchini and put the soup on the heat for 20 minutes.
5. Place the soup in serving bowls and serve hot with lemon.
Savory Spinach Soup with Butter and Onions
- Frozen and chopped spinach – 500 g
- Chicken broth – 3 cubes
- Water – a cup and a half
- Butter – 3 tablespoons
- Flour – a quarter of a cup
- Milk – 3 cups
- Minced dried onion – 1 tablespoon
- Salt – to taste
- Pepper – to taste
1- Place the water and chicken broth in a medium saucepan over the heat, then add the spinach and simmer it.
2- Melt the butter in a deep skillet over medium heat. Gradually add the flour, stirring, so that the ingredients do not agglomerate, and leave them on fire for two minutes.
3- Add the milk gradually to the mixture, whisking constantly, then put the chopped onion on top of the mixture and flavor with salt and pepper.
4- Cook the soup until thickened, then pour over the spinach mixture and stir well.
What Is so Special About Morocco? Reasons Why You Should Visit Morocco
Morocco is a land of glamorous and vivid contrasts. The gateway to two continents, it is a country of breathtaking landscapes, rich in history and heady with magnific scents and spectacular sights.
While the countryside is home to old traditions and diverse peoples, the ever-growing urban centers boast incredible new architecture together with the old, and activities to suit all modern tastes.
Morocco’s diverse geography, multicultural atmosphere, and rich history make it a mesmerizing country.
Its towns offer a striking contrast of ancient kasbahs, mosques and souks and modern architecture, with a
mix of Berber, Arab and African peoples.
In the crowded ancient medinas, young men in designer jeans haggle over cell phones alongside traditionally dressed women shopping for housewares.
In the fertile countryside, a farmer riding on a goat is as common a sight as a television satellite perched on a mud-brick roof.
Moroccan culture is extremely rich and difficult to pigeonhole. Moroccan landscape includes beaches, mountains, lakes, forests, and deserts.
Morocco is a unique blend of Arab, African, and European ways of life, and the Moroccans wouldn’t have it any other way.
Moroccan cuisine is rich and varied, owing to a variety of cultural influences. Meat is well-spiced and lean, vegetables are fresh and abundant, and everything is permeated with spices.
Moroccan cooking is quite labor-intensive and dishes are pleasingly presented as well as meticulously prepared.
Beef, lamb, fish, and chicken are all popular and used in a variety of dishes. Pigeon and turkey are also available, and the seafood in the coastal cities is not to be missed.
Meat is prepared according to Islamic halal regulations.
Rice, semolina wheat, and barley grains are used for a variety of dishes. A wide range of spices is used, including cumin, saffron, paprika, ginger, cinnamon, red and black pepper, and a special mixture called ras al-hanout is widely used in Moroccan cuisine.
A typical Moroccan meal starts with something fresh or cooked salads, olives and pickled vegetables and bread, and sometimes a cold beverage. The main course is then brought out, usually in a large pot, or tajine.
Moroccans will either eat from the main dish with their hands or using spoons, or serve food on to individual dishes.
After the main course is through and plates are removed, various fruits are arranged on the table, and mint tea is served, sometimes with Moroccan cookies.