Savory Morrocan Soup

Vegetarian Soup Recipe

For something completely different, try a soup containing cinnamon and raisins. Gotta be honest here, I did not have high hopes for this soup. Cinnamon is really good in curries, but when paired with rasins? That just makes me think of sweet yeast breads and oatmeal cookies, certainly not anything savory. I am glad I gave this soup the benefit of the doubt because I absolutely loved it.

I want to be one of those cooks who just has a encyclopedia of tried and tested delicious recipes that they go back to over and over, but I also want to be a cook that is not afraid to try new recipes, new ingredients, new flavor combinations. I love the standbys but sometimes you just want something different and if that sounds like you than try this soup! It takes not time at all, it’s light and super flavorful.




The raisins soak up all those flavors, plump up and are so delicious in this soup. Trust me.

Recipe from the January/February 2010 of Women’s Health Magazine

Prep time: 8 minutes

Cook time: 15 minutes

3 c vegetable stock

1 can (14.5 oz) nosalt- added diced tomatoes, with juice

1 c zucchini, sliced into half circles

1/4 c canned chickpeas, rinsed and drained

4 artichoke hearts, cut in half (frozen or packed in water and drained)

1/2 c whole-wheat couscous

1/4 c fresh parsley, chopped (I was out)

1/4 c raisins

2 scallions, thinly sliced (including green tops)

1/4 tsp cinnamon

1/4 tsp cayenne

1/2 tsp basil

1/2 tsp oregano

Bring stock plus 1 cup water to a rolling boil. Reduce heat, add remaining ingredients, and simmer uncovered about 5 to 7 minutes. Add salt and pepper to taste, and serve.

Makes 4 servings. Per serving: 202 cal, 1.9 g fat (0.4 g sat), 40 g carbs, 159 mg sodium, 5 g fiber, 10 g protein.