Moroccan Chilled Soup

EatsLeeds Moroccan Chilled Soup Recipe - Soup

I first made this chilled soup on the hottest day of the year. The original recipe served it as a hot soup but, never one to let a small thing like the weather get in the way of a good plan, I let it cool down and turned the dish into a chilled soup, gazpacho style, instead.EatsLeeds Moroccan Chilled Soup Recipe - Soup

I adapted this soup from David Frenkiel and Louise Vindahl’s Harira Soup, part of their second collection of vegetarian recipes, Green Kitchen Travels^. This book is beautiful: part cookbook, part travelogue and full of gorgeous pictures, of food and landscapes and small moments between people. I’ve made a few dishes from Green Kitchen Travels before, and they’ve always been delicious.EatsLeeds Moroccan Chilled Soup Recipe - Spices
When I made this chilled soup, I was looking for something simple and nutritious to prepare for dinner, plus a few lunches to see me through the week, and this baby did not disappoint. With a thick tomato sauce laced with spices and dates, the rich Moroccan flavours are delicious, but not overpowering. Full of vegetables, plus a little protein boost from the chickpeas (try adding a poached egg, if you want more protein), this dish is a really healthy option.EatsLeeds Moroccan Chilled Soup Recipe - Vegetables

Making Moroccan Chilled Soup another day? Pin it so you don’t forget!

The Moroccan Chilled Soup recipe:

Moroccan Chilled Soup
Serves 4
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
  1. 1 tblspn. Coconut Oil
  2. Two Carrots
  3. Two Sticks of Celery
  4. 2 Small Red Onions
  5. 4 Cloves Garlic
  6. 1 in. piece ginger
  7. 1 tblspn. Smoked paprika
  8. 1 tblspn. Ground Turmeric
  9. 1 tblspn. Ground Cumin
  10. 2 tblspn. Tomato Puree
  11. 2 400g Tins Whole Plum Tomatoes
  12. Juice of ½ lemon (save the rest to garnish)
  13. 1 400g Tin Chickpeas
  14. Salt and Pepper, to taste
  15. 16 Dried Dates
  16. Handful Chopped Parsley
  1. Dice the carrots, celery and onions, then melt the coconut oil over a low heat in a large, heavy bottomed pan, like this casserole dish^, and add the chopped vegetables. Allow to cook until just beginning to brown – around 7 minutes.
  2. Finely chop the garlic and peel and grate the ginger. Add these to the browning vegetables, along with the spices and tomato puree, and continue to cook for another few minutes, stirring until the vegetables are coated in spice.
  3. Add half a litre of hot water and the tinned tomatoes with their sauce. Turn the heat up until the pot begins to bubble, then turn down to a medium heat and simmer for around 30 minutes, stirring occasionally to stop it sticking, and to ensure even cooking.
  4. When the soup has thickened, add the lemon juice, chickpeas and a good grind of salt and pepper. Bring back up to heat, and simmer for another 5 minutes or so.
  5. When the soup is ready to eat, stir through a small handful of torn parsley, a few chopped dried dates and a squeeze of lemon juice.
I’ve eaten this dish hot and cold, and being honest I prefer it as a chilled soup. It has enough texture that it stands up to eating cold and so it makes a great on-the-go lunch (as long as you’re careful not to spill it!).EatsLeeds Moroccan Chilled Soup Recipe - Soup

Making Moroccan Chilled Soup another day? Pin it so you don’t forget!EatsLeeds Moroccan Chilled Soup Recipe - Pinterest

1 Comment

  1. […] I love Moroccan flavours – somehow warming and zesty fresh at the same time. If you enjoy this, try my Moroccan chilled soup recipe. […]

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