Take a culinary journey to Morocco and discover the delightful flavors of potage marocain, a traditional Moroccan soup that embodies the essence of the country's rich culinary heritage. This hearty and flavorful soup is a symphony of aromatic spices, tender vegetables, and succulent meats, all simmered together to create a comforting and satisfying dish. Whether you're a seasoned cook or just starting out, this article will guide you through the steps to create an authentic potage marocain that will transport your taste buds to the vibrant streets of Morocco. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure to discover the best recipe for potage marocain.
Check out the recipes below so you can choose the best recipe for yourself!
MOROCCAN SPICED CHICKPEA SOUP
Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.
Provided by Dave Lieberman
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
- Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
- Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
- Season again, to taste, with salt and pepper.
- Serve soup, drizzled lightly with extra-virgin olive oil, if desired.
MOROCCAN VEGETABLE SOUP
A great winter-time vegetable soup, featuring pumpkin as the star.
Provided by Laura Roberts
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h30m
Yield 5
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons olive oil in a large pot. Stir in onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrots and parsnips. Cover and cook until vegetables have softened slightly, about 5 minutes.
- Stir in the pumpkin puree and stock. Bring to a simmer and reduce heat to low. Cover and let simmer until vegetables are tender, about 40 minutes. Add lemon juice, salt, pepper, and cilantro. Taste and adjust seasonings, if necessary. Remove from heat and allow to cool.
- Ladle soup in batches into a food processor and blend until smooth (or use an immersion blender). If soup is too thick, thin with additional stock. Return pureed soup to the pot and heat through.
- To make the garnish, heat olive oil in a small skillet. Cook garlic and parsley over low heat 1 to 2 minutes. Stir in paprika. Swirl a half teaspoon of garnish on each serving of soup.
Nutrition Facts : Calories 147 calories, Carbohydrate 17.8 g, Fat 8 g, Fiber 4.8 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 625.3 mg, Sugar 7.5 g
MOROCCAN HARIRA (BEAN SOUP)
A (mostly) vegetarian, shoestring-budget meal that will leave you feeling both very satisfied and with tons of leftovers. Bonus: it's super-healthy and easy to prepare.
Provided by modestalmond
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h15m
Yield 10
Number Of Ingredients 16
Steps:
- Stir beef stock and lentils together in a large pot; bring to a boil, reduce heat to low, and keep at a simmer while preparing onion.
- Heat olive oil in a skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in the hot oil until the onion is translucent, about 5 minutes; add to stock mixture.
- Pour garbanzo beans, kidney beans, tomatoes, and quinoa into the stock mixture; stir and bring mixture to a boil. Stir parsley and cilantro into the stock mixture; reduce heat to low and cook mixture at a simmer until the lentils are tender, about 45 minutes. Drizzle lemon juice over the soup before serving.
Nutrition Facts : Calories 260.8 calories, Carbohydrate 42 g, Fat 3.9 g, Fiber 12.5 g, Protein 14.4 g, SaturatedFat 0.6 g, Sodium 298.5 mg, Sugar 4.2 g
MOROCCAN HARISSA AND CHICKPEA POTAGE (SOUP)
This delicious Moroccan inspired soup-cum-stew is packed with flavour and is very filling. It is a very low 145 calories per serving, making it an ideal meal for anyone one following the 5:2 diet or Weight Watchers. The recipe was adapted from a recipe by a friend.
Categories Lunch, Main Dish, Snack, Soup, Starter
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put a tablespoon of the vegetable stock into a large saucepan and fry the onion, celery and carrots gently for 10 minutes until softened, stirring frequently.
- Add the remaining ingredients, except the coriander and/or parsley, stir well and put a lid on the pan, then simmer for 8 to 10 minutes over a low heat.
- Adjust the seasoning and serve in warmed bowls with fresh coriander and/parsley as a garnish and hot flat breads or pitta breads.
POTAGE MAROCAIN (MOROCCAN SOUP)
This Fall Season soup is Moroccan as well as French in spirit. Very easy to prepare and would make a great first course for a fall menu.
Provided by Member 610488
Categories Onions
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 7 ingredients in a large saucepan and bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender.
- Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape) and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
- Pour pureed mixture into a large bowl. Repeat procedure with remaining squash mixture. Return pureed mixture to pan over low heat. Add milk and butter to pan and cook 3 minutes or until thoroughly heated. Serve with yogurt and cilantro.
B'SARRA (MOROCCAN SOUP)
This street food recipe is common to Fez, Morocco where workers looking for a more substantial breakfast would stop for a bowl of B'sarra. Easily found across North Africa where variations, like in Tunisia, use chickpeas and, in Egypt, it is common to reduce it into more of a dip.
Provided by Member 610488
Categories Stew
Time 1h15m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Drain the beans. In a hot frying pan, saute the garlic and onion in 1 tbsp olive oil until translucent and aromatic (2-3 minutes).
- Add the peas, spices and salt. Cover in water to just over an inch above the peas.
- Bring to a boil then simmer until the peas are tender (about 1 hour), adding more water if it begins to look dry.
- Puree mixture with a hand-blender or use a potato masher. Add more water, if needed, and check for seasoning.
- Serve with small bowls of freshly made harissa to sprinkle on top of the soup, wedges of fresh lemon, a swirl of argan or olive oil, and plenty of fresh khobz (Moroccan bread-can use French or Italian bread).
Nutrition Facts : Calories 888, Fat 11.1, SaturatedFat 1.6, Sodium 1219.5, Carbohydrate 143.6, Fiber 59, Sugar 15.7, Protein 61.4
MEATLESS HARIRA (A MOROCCAN SOUP)
This recipe is adapted from the one found in Paula Wolfert's "Couscous and Other Good Foods From Morocco". It should be stated that traditionally, the soup is made with meat, usually lamb. However, my husband (who is Moroccan) doesn't like it with meat, and so I came up with a meatless version; the broth cube adds some "meaty" flavor. Also, garam masala is Indian, not Moroccan; however, it is close to the Moroccan spice "ras el hanout" and adds a good flavor to the soup. This soup is traditionally prepared during Ramadan, the Muslim month of fasting; however, it is good at any time, especially when cold weather arrives.
Provided by Nicole Isabella
Categories Lentil
Time 2h10m
Yield 1 large pot of soup
Number Of Ingredients 18
Steps:
- In a large soup pot, saute the onion, parsley, celery, pepper and turmeric in the butter for a few minutes, then add the cinnamon and other spices.
- Saute on very low heat for about 15 minutes or less, until the onions are soft and the spices are well-distributed.
- Wash the lentils.
- Puree the coriander leaves in a blender with a little water, or pound with a mortar and pestle.
- Add both to the pot, along with the crushed tomatoes (I also like to puree the tomatoes in the blender before I add them, to eliminate any large chunks that might remain).
- Cook for 15 minutes over low heat, and then add 1 1/2 quarts of water (about 7 cups).
- Add the soup cube.
- Cook on low/medium heat until the lentils are soft (I usually let the soup cook for about 2 hours to allow the flavors to blend).
- A few minutes before serving, add salt to the soup (you could also add some vermicelli or other small soup noodle at this point, but I personally don't; if you do, make sure to allow an extra few minutes for the noodles to cook).
- Add the flour and water mixture; mix well to prevent lumps from forming.
- Serve with lemon wedges on the side, to be squeezed over the soup.
CARROT POTAGE
Make and share this Carrot Potage recipe from Food.com.
Provided by PinkCherryBlossom
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter and sauté onion until transparent.
- Add other ingredients, bring to boil and simmer, covered for 30 minutes.
- Blend until smooth, reheat if needed.
Nutrition Facts : Calories 156.8, Fat 5.5, SaturatedFat 3.3, Cholesterol 13.4, Sodium 139.2, Carbohydrate 26, Fiber 5.7, Sugar 8.1, Protein 2.7
MOROCCAN VEGETABLE SOUP
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 25m
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Add carrots and rutabaga, and simmer 2 minutes. Reserve 6 cups cooking water, then drain vegetables.
- Place oil in a large, wide, deep pot over medium-high heat. Add shallots and 1 teaspoon salt, and cook, stirring occasionally, until shallots are softened and golden brown in places, about 5 minutes. Add cumin and harissa, and cook, stirring constantly, 1 minute. Add wine, and simmer 30 seconds.
- Add vegetables, chickpeas, reserved cooking water, and saffron to pan. Bring to a boil over high heat. Reduce heat, and cover. Simmer until vegetables are crisp-tender, 8 to 10 minutes. Season with 2 teaspoons salt.
- Meanwhile, bring a large pot of salted water to a boil, and cook couscous until al dente, about 7 minutes. Drain.
- Divide couscous among 6 bowls. Ladle soup over couscous, and garnish with cilantro. Soup and couscous can be refrigerated in separate containers 2 days; let cool completely before refrigerating. Gently reheat together in a covered pot over medium heat, stirring occasionally.
MOROCCAN SEMOLINA SOUP WITH MILK, ANISE SEEDS, AND HONEY
This simple Moroccan soup is easy to prepare and can be served in the evening or as a breakfast porridge. Serve warm, garnished with cinnamon, with honey for sweetening on the side.
Provided by Wendy E. Boles
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Bring water to a boil in a saucepan and stir in semolina and salt. Simmer gently, stirring frequently, until semolina is tender and mixture is very thick, 10 to 15 minutes. Stir in milk, butter, and anise seed; simmer until soup reaches desired consistency, 5 to 10 minutes.
- Stir milk, butter, and anise seed into soup; simmer until soup reaches desired consistency, 5 to 10 minutes.
Nutrition Facts : Calories 144.2 calories, Carbohydrate 8.8 g, Cholesterol 29.9 mg, Fat 9.4 g, Fiber 0.1 g, Protein 6.2 g, SaturatedFat 6 g, Sodium 849.8 mg, Sugar 8.6 g
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your soup.
- Don't be afraid to experiment with different spices. Moroccan cuisine is known for its bold flavors, so don't be afraid to add a little extra cumin, coriander, or paprika to your soup.
- Let the soup simmer for at least 30 minutes. This will allow the flavors to meld and develop.
- Serve the soup with a variety of toppings. Some popular options include chopped cilantro, diced tomatoes, and toasted pita bread.
- Enjoy the soup hot or cold. It's delicious either way.
Conclusion:
Moroccan soup is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to warm up on a cold day, or to cool down on a hot day. It can be served as a main course or a side dish, and it's also a great way to use up leftover vegetables. So next time you're looking for a new and exciting soup recipe, give Moroccan soup a try. You won't be disappointed.
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