Vegan Moroccan Rice Soup
A creamy vegetable soup flavored with Ras El Hanout
- Prep time: 15 minutes
- Cook time: 30 minutes
This vegan Moroccan soup is perfect for autumn days. With its tender vegetables and brown rice that gives it a creamy texture, it will warm you up in just 45 minutes of preparation.
Ingredients
-
olive oil
-
onions
-
leeks
-
ras el hanout
-
vegetable broth
-
eggplants
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green zucchinis
-
carrots
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brown rice
-
salt
-
pepper
-
curly parsley
-
lemon
Recipe steps
Prepare the aromatic base
Heat olive oil in a saucepan (or pressure cooker if using one). Add chopped onion and leek, sprinkle with Ras El Hanout and sauté over medium-low heat until they become translucent.
Add vegetables and broth
Pour in the vegetable broth, add diced eggplant, diced zucchini, sliced carrots and brown rice. Season with salt, pepper and dried parsley to taste.
Cook the soup
Cover and bring to a boil, then simmer over low heat for 15 minutes if using a pressure cooker (once pressure is reached), or until rice is cooked for regular cooking.
Serve
Serve hot with lemon wedges. Squeeze a little lemon juice over the soup before enjoying for a delicious touch of freshness.
Tips and variations
- Adjust the amount of rice according to your preference: 1/4 cup gives a thick and creamy soup, reduce for a more liquid consistency.
- If you don’t have Ras El Hanout, you can replace it with a mix of cumin, coriander, cinnamon and paprika.
- This soup keeps very well in the refrigerator for 3 days and can be frozen for up to 3 months.
Anti-waste tips
Don’t throw away your vegetable tops! Carrot tops can be used to make pesto, and zucchini peels can be added to homemade broth.
Keep the lemon wedges after squeezing the juice: you can freeze them to flavor your teas or infusions later.
