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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



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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