Best 10 Potage Marocain Moroccan Soup Recipes

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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



Moroccan Spiced Chickpea Soup image

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

1/4 cup extra-virgin olive oil, plus more for garnish
1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach

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



Moroccan Vegetable Soup image

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

2 tablespoons olive oil
1 onion, chopped
1 cup peeled, chopped carrots
1 cup peeled, chopped parsnips
1 cup canned pumpkin puree
1 quart vegetable stock
1 teaspoon lemon juice
salt to taste
ground black pepper to taste
½ teaspoon dried cilantro
2 teaspoons olive oil
1 clove garlic, minced
3 tablespoons chopped fresh parsley
⅛ teaspoon paprika

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)



Moroccan Harira (Bean Soup) image

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

6 cups beef stock
1 cup dry lentils
1 tablespoon olive oil, or to taste
1 onion, chopped
1 cinnamon stick
1 teaspoon minced fresh ginger root
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can red kidney beans, rinsed and drained
1 (14 ounce) can diced tomatoes
1 cup cooked quinoa
1 bunch flat-leaf parsley leaves and thinner stems, chopped
1 bunch cilantro leaves and thinner stems, chopped
1 lemon, or to taste, juiced

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)



Moroccan Harissa and Chickpea Potage (Soup) image

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

1 onion, peeled and finely diced (40 calories)
2 sticks of celery, trimmed and finely chopped (12 calories)
2 carrots, peeled and diced (50 calories)
1 x 400g tin of chopped tomatoes (75 calories)
1 x 400g tin of chickpeas, drained (380 calories)
600mls vegetable stock (20 calories)
1/2 lemon, juice of (5 calories)
1 1/2 teaspoons Bart's Harissa spice mix (8 calories)
fresh coriander or parsley for garnish

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)



Potage Marocain (Moroccan Soup) image

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

3 1/2 cups fresh pumpkin or 3 1/2 cups butternut squash, 1-inch cubed and peeled
2 cups vegetable broth
1 3/4 cups yellow onions, diced
1 cup water
1 teaspoon ras el hanout spice mix
3/4 teaspoon kosher salt
1/2 teaspoon ground coriander
1/2 cup whole milk
1 tablespoon butter
8 teaspoons plain yogurt
1/4 cup fresh cilantro, rough chopped

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)



B'sarra (Moroccan Soup) image

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

1 lb dried fava beans, soaked overnight
5 cups water
8 garlic cloves, crushed
1 medium onion, minced
1 tablespoon olive oil
1 teaspoon salt
2 teaspoons cumin
2 teaspoons sweet paprika
2 -3 tablespoons argan oil (garnish)
harissa (garnish)
lemon wedge (garnish)
arabic bread (khobz, Moroccan bread, garnish)

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)



Meatless Harira (A Moroccan soup) image

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

1 large onion, chopped
1 cup chopped parsley
1 stalk celery & leaves, chopped
1 can chickpeas
1 teaspoon black pepper
2 teaspoons garam masala
1 teaspoon ginger
1 teaspoon turmeric
2 tablespoons butter
1/2 teaspoon cinnamon
1/2 cup dried brown lentils
2 tablespoons coriander leaves
1 (28 ounce) can crushed tomatoes
3 tablespoons semolina or 3 tablespoons flour, mixed with
1/2 cup water
1 bouillon cube, preferably beef
salt
lemon wedge (to serve)

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



Carrot Potage image

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

450 g carrots, sliced
1 potato, diced
1 onion, diced
25 g butter
1 teaspoon thyme
1 teaspoon sage
1200 ml vegetable stock
1 teaspoon yeast extract

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



Moroccan Vegetable Soup image

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 25m

Number Of Ingredients 12

1 pound carrots, washed, trimmed, and cut on the bias into 3-inch-long pieces
1/2 large rutabaga (about 1 pound), peeled and cut on the bias into 2-inch-long pieces
3 tablespoons extra-virgin olive oil
1/2 cup thinly sliced shallots (2 to 3 small)
Coarse salt
1 teaspoon ground cumin
2 tablespoons harissa (North African hot-chile paste; kalustyans.com)
1/3 cup dry white wine
1 can (15.5 ounces) chickpeas, drained and rinsed
Pinch of saffron threads
1 1/2 cups Israeli couscous
Coarsely chopped cilantro, for garnish

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



Moroccan Semolina Soup with Milk, Anise Seeds, and Honey image

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

4 cups water
¾ cup coarse semolina flour
1 ¼ teaspoons salt, or to taste
3 cups milk
2 tablespoons butter
1 teaspoon anise seed, or more to taste

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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