Moroccan Soup With Butternut Squash & Swiss Chard

I loved making this soup from The Green Panda’s Kitchen. The story that went with it was just as delightful. It was great fun and inspirational to watch The Green Panda’s group in Kenya put together this beautiful soup outdoors. I’m looking forward to trying that myself during the warmer months here! The flavors on this one are wonderful, and I simplified the procedure a little.

MOROCCAN SOUP WITH BUTTERNUT SQUASH & SWISS CHARD

Ingredients

  • Chickpeas, 1 lb., rinsed and cooked until just tender
  • Butternut squash, washed, remove seeds and fibers, cut into 1.5 inch cubes (Don’t peel – I tried this! It really works!)
  • Carrots, 1 lb., washed and cut into medium dice
  • Onions, 1 lb., cut into medium dice
  • Tomatoes, 1 lb., cut into medium dice
  • Swiss Chard, 1 large bunch, remove leaves from stems, finely chopped
  • Garlic, 1 head, peeled and chopped
  • Extra virgin olive oil, 1/4 cup
  • Smoked paprika, 1 TB
  • Cinnamon, 1 TB
  • Cilantro, 1 bunch, washed and coarsely chopped
  • Lemon, 1/2 – 1, juiced
  • Cumin, 1 tsp. (Most recently I used 1 TB and no coriander)
  • Coriander, 1 tsp.
  • Salt, to taste (I usually use about 1 TB per gallon of soup)
  • Hot paprika, 1-2 tsp. (Opt.)
  • Water to cover (between the chickpea liquid and water, about 5 quarts)

Instructions

  1. Prepare the chickpeas by rinsing, covering with plenty of water, and cooking covered on low heat until tender (1-2 hours). Check periodically to make certain there is still sufficient water. Set aside with the remaining water.
  2. Prepare the veggies (squash, carrots, onion, tomatoes chard, cilantro) and set aside. Note: you can replace the fresh tomatoes with a 19 oz. can of petite diced tomatoes if you’re in a hurry)
  3. Mince the garlic.
  4. Add 1/4 cup extra virgin olive oil to a large soup pot. Saute the garlic and onion until softened.
  5. Add the squash, carrots and tomato (or 19-oz. can petite diced tomatoes) and the reserved chickpeas with their water.
  6. Add additional water until all is cover — less for a more “packed” soup, more for a brothier soup.
  7. Bring the soup to a boil, reduce heat to simmer, cover and cook until the veggies are tender.
  8. Add the seasonings and lemon juice and check the taste. Adjust seasonings if needed.
  9. Stir in the cilantro and chard.

I hope you enjoy this delicious, aromatic soup.

For more, visit my blog, vegetatingwithleslie.org, “Like” me on FaceBook/Vegetating with Leslie or follow me on Twitter, @vegwithleslie.

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