Moroccan Quinoa Soup Recipe

Traditional and modern Moroccan spices combine with cannellini beans and fibre- and protein-rich quinoa to make this soup a hearty meal.




15 minutes


35 minutes


  • 2 tbsp olive oil or coconut oil
  • 2 onions, finely chopped
  • 3 garlic cloves, crushed
  • 1 courgette/zucchini, cut into dice
  • 400g/14oz tomatoes, chopped
  • 400g/14oz/2 cups canned cannellini beans, drained and rinsed
  • 1½ tbsp harissa paste
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • ¼ tsp sweet paprika
  • 200g/7oz/1 cup quinoa, rinsed and drained
  • 2l/70fl oz/8 cups vegetable stock
  • 80g/2¾ oz kale, finely chopped
  • 4 tbsp chopped mint leaves
  • Sea salt and freshly ground black pepper
  • Dairy-free yogurt, to serve


1. Heat the oil in a large, heavy-based saucepan over a medium heat. Add the onions and garlic, and cook for 5–8 minutes until softened.

2. Add the courgette/zucchini, tomatoes, beans, harissa, spices, quinoa and stock, then season and stir well. Bring to the boil over a high heat, then reduce the heat to medium-high and cook for 15 minutes, stirring frequently, or until the quinoa is tender and translucent.

3. Add the kale and cook for a further 5 minutes, then remove from the heat. Sprinkle over the mint leaves and serve with a large spoonful of yogurt.

Recipe taken from The Vegan Cookbook by Adele McConnell (£9.99, Nourish Books)

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