Easy Vegan Moroccan Soup

Tis the season of soup!  When I lived in Hawaii I never fixed soup because it was simply too hot all the time!  This year, my crockpot is getting much more use because it’s easy and makes yummy meals that are great after a long day of work (and also great because it provides me with leftovers for lunch the next day!).  This soup is a take on the soup my brother made while I was home over Christmas.  I added a few other ingredients and spices, and a hearty can of pumpkin.  I’m not a vegan, but I do try to go meat-free a couple days a week.  Give this soup a try, it’s really yummy!

Vegan Moroccan Soup

1/2 a white onion, diced
3 cloves garlic, minced
1 can of diced tomatoes
1 can of garbanzo beans
1 can of pureed pumpkin
1 can of light coconut milk
1-1 1/2 cups lentils (mine were pre-cooked from Trader Joes)
10-20 baby carrots (halved)
4 or 5 small potatoes, diced
1 zucchini, diced
1 cup kale
1/2 tsp. cumin
1/2 tsp. curry
salt and pepper to taste
red pepper flakes to taste


1.  Saute onion and garlic in olive oil until onion is clear
2.  Add onion and garlic to crockpot
3.  Add the next 9 ingredients to the crockpot
4.  Add spices to the soup, adjusting flavor if you’d like a stronger curry flavor (and add red pepper if you like a little kick like I do) and stir
5.  Cook on medium for 6 hours or low for 8-10 hours to allow flavors to mix

Katie Vail
Katie Vail

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