If you’re looking for a healthy, flavorful, and traditional Moroccan dish to enjoy during Ramadan or on any chilly evening, this Moroccan tomato and celery soup is a perfect choice,known for its rich blend of vegetables, spices, and warming aroma, this soup is a staple in many moroccan household during the holy month of ramadan, it is light yet satifying, making it an ideal dish for breaking the fast.
today, i’m excited to share with you my personal favorite moroccan soup recip_one i make regularly at home, it’s not only tasty but also packed with fiber, vitamins, and-based protein .
why Moroccan soup is so special 🥣
this soup is a delicious combination of fresh vegetables, spices, and legumes that create a comforting nutritious bowl of goodness, here’s what makes it stand out
.tomatoes are rich in antioxidants and . vitamin C
.celery helps boost immunity,reduce inflammation, and support digestio
.chickpeas and lentils provide protein and fiber, keeping you full for longer
theblend of moroccan spices enhance the taste while offering anti-inflammatory benefits
ingredients you’ll need
for the tomato sauce base :
4 ripe tomatoes ( remove stems, boil and blend)
1 tsp turmeric
1 tsp red pepper powder
1 tsp ibzar ( moroccan spice blend)
Vegetables & legumes
1 bunch fresh celery( choped)
1 cup chopped parsley and coriandre
1 white onion ( finely diced )
1/2 cup pre-soaked chickpeas
1/2 cup rinsed lentils
1 tbsp ghee. (. Or unsalted butter)
2 liters of water 💦
spices
1 tsp salt
1 tsp sweet paprika
1 tsp ibzar
1 tsp ginger powder
1 tsp turmeric
to thicken the 🍲 soup
1 cup all-purpose flour
2 cups water ( mixedinto a smooth paste)
final touches
1 tbsp tomato paste
1/2 cup medium vermicelli
1 prepare the tomato sauce
boil and peel the tomates ,blend into a smooth purée.
simmer the sauce with turmeric , ibzar,and red pepper for a few minutes,set aside.
Build the soup base in a large pressure cooker, add chopped celery, parsley, coriandre,diced onion 🧅, chickpeas, and lentils.
For in the prepared tomato sauce:
add all the spices along with 1 tablespoons of ghe
lightly sauté the mixture for a few minutes to bring out the flavors
Add 2 liters of water, stir and seal the cooker
cook on low heat for 20 minutes.
prepare the flour mixture
in a separate bowl, mix 1 cup flour with 2 cups water using a whisk until smooth
finaly cooking stage
after 20 minutes, open the cooker careful
add tbsp tomato paste, vermicelli, and the flour- water mixture
stir continuously for 10 minutes on medium heat the soup thickens and turns golden
Serving & storage tips
this soup is best served hot, garnished with fresh herbs or a wedge of lemon, it serves 6 people and can be stored in the fridge for up to 3 days you can also freeze portions for a quick and healthy meal later.
final thoughts- a taste of moroccan comfort
this Moroccan tomato and celery soup is more than just a meal- it’s a comforting tradition filled with health and heritage, whether you’re preparing it for iftar during ramadan, or simply craving a warm, wholesome dish, this recipe will satisfy your taste buds and nourish your body.
try it at home and share your experience!
let us know how it turned out or if you added personal twist.
enjoy every spoonful !