Moroccan Quinoa Soup

Moroccan Quinoa Soup

Perfect for a winters day!

  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 2 large carrots, diced
  • 1 Tbsp Moroccan seasoning
  • 2 c salt reduced vegetable stock
  • 7 c water
  • 1 c quinoa
  • 2 courgettes, diced
  • 1 large head broccoli, cut into florets
  • 1 tin chickpeas, rinsed and drained


1. Heat oil in a saucepan over a medium heat, add onion and carrots. Cook for 8 minutes. Stir in seasoning. Cook for 1 minute. Add in stock, water and quinoa. Bring to a boil, reduce heat to a simmer and cook for 25 minutes until quinoa is tender.

2. Add in veggies and chickpeas and simmer for 3 minutes until veggies are tender.

The soup is very thick, almost like a stew so add more stock to your liking.