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Moroccan Harissa Vegetable Soup - Spicy, Comforting, and Vibrant

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Olive oil – for sautéing and richness
  • Yellow onion – finely chopped
  • Garlic – minced
  • Carrots – diced
  • Celery – diced
  • Red bell pepper – chopped
  • Zucchini – chopped
  • Crushed tomatoes (canned) – or ripe fresh tomatoes, chopped
  • Chickpeas (cooked or canned, drained and rinsed)
  • Vegetable broth – low-sodium preferred
  • Harissa paste – adjust to taste
  • Ground cumin
  • Ground coriander
  • Smoked paprika – optional but recommended
  • Bay leaf
  • Salt and black pepper
  • Lemon – zest and juice
  • Fresh cilantro or parsley – chopped
  • Baby spinach or chopped kale – for greens at the end
  • Optional add-ins: diced potatoes or sweet potatoes, a handful of small pasta or couscous, or a splash of pomegranate molasses for tang

Method
 

  1. Prep your base. Warm 2 tablespoons of olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 5–7 minutes until softened and lightly golden.
  2. Add aromatics. Stir in garlic, red bell pepper, cumin, coriander, and smoked paprika. Cook 1–2 minutes until fragrant, stirring often so spices don’t burn.
  3. Bloom the harissa. Add 1–2 tablespoons of harissa paste (start small if you’re sensitive to heat). Stir it into the oil and veggies for 1 minute to deepen the flavor.
  4. Build the soup. Add crushed tomatoes, chickpeas, zucchini, bay leaf, and vegetable broth. If using potatoes or sweet potatoes, add them now. Bring to a gentle boil.
  5. Simmer. Reduce heat to low and simmer 20–25 minutes until vegetables are tender and flavors meld. Skim any foam and adjust the broth level if needed.
  6. Finish with greens and lemon. Stir in spinach or kale and cook 2–3 minutes until wilted. Add lemon zest and juice to brighten the soup.
  7. Season to taste. Remove the bay leaf. Taste and adjust salt, pepper, and harissa for heat. If you like, add a splash of olive oil or a touch of pomegranate molasses for sweet-tart depth.
  8. Garnish and serve. Ladle into bowls and top with chopped cilantro or parsley. Serve with warm flatbread or crusty bread.