Introduction
This hearty Moroccan Spice Mix Soup is bursting with flavor and packed with nutritious ingredients. Rich and comforting, it incorporates lentils, vegetables, and ground beef, making it a perfect meal for chilly evenings. The spice blend adds an aromatic touch, while optional variations allow you to customize it to your taste.
Detailed Ingredients with measures
Cups
Metric
My Moroccan Spice Mix:
2 1/2 tbsp Moroccan spice mix (store-bought)
1 tsp allspice
2 tsp cumin powder
2 tsp paprika
3/4 tsp black pepper
1/2 tsp salt
Soup:
1 tbsp olive oil
2 garlic cloves, finely chopped
1 onion, finely chopped (brown, white, or yellow)
500g / 1lb beef mince (ground beef)
1 1/4 cups dried lentils (or 2 cans, drained)
2 carrots, cut into 1cm / 1/3” dice
2 celery stalks, chopped into 1cm / 1/3” pieces
2 zucchinis (small, or 1 large), cut into 1cm / 1/3” dice
100g / 4 oz green beans, trimmed, cut into 1.5cm / 1/2” pieces
800g / 28 oz crushed canned tomato
4 cups / 1 litre beef stock, low sodium
3 cups water
Serving:
Yogurt (plain or Greek)
1/4 cup coriander/cilantro leaves, or sliced green onions
Prep Time
10 minutes
Cook Time, Total Time, Yield
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 6 servings
This soup is not only delicious but also versatile. You can easily switch the vegetables, adjust the spice mix to suit different cuisines, and enjoy the dish with a variety of toppings. Whether you stick to the Moroccan flavor or explore other styles, this recipe is sure to warm you up!
Detailed Directions and Instructions
Mix Spices
In a small bowl, combine the Moroccan spice mix, allspice, cumin powder, paprika, black pepper, and salt. Stir well to mix the spices together.
Sauté Onion & Garlic
Heat olive oil in a large pot over medium-high heat. Add the finely chopped onion and garlic, cooking for about 3 minutes until the onion turns golden at the edges.
Brown & Spice Beef
Increase the heat to high and add the beef mince (ground beef) to the pot. Cook until the beef is no longer red, breaking it into smaller pieces as it cooks. Stir in 2 tablespoons of the spice mix and continue cooking for an additional 2 minutes until fragrant.
Add Carrot & Celery
Add the diced carrots and chopped celery to the pot. Stir and cook for 1 minute.
Make Broth
Pour in the water, beef stock, crushed canned tomatoes, dried lentils, and the remaining spice mix. Stir to combine everything well. Bring the mixture to a simmer, then cover with a lid. Reduce the heat to medium-low, allowing it to simmer gently for about 25 to 30 minutes, or until the lentils are cooked through and soft.
Add Zucchini & Green Beans
After simmering for 15 minutes, add the diced zucchini and cut green beans to the pot. Continue to simmer for an additional 10 minutes, or until the lentils are fully soft, totaling 25 minutes of cooking.
Serve
Taste the soup and adjust the salt if desired. Ladle the soup into bowls and top with yogurt and fresh coriander or sliced green onions before serving.
Notes
Spice Mix
Feel free to customize the spice mix to your liking. You can substitute with different spices like taco seasoning, curry powder, or Italian herbs for varied flavors.
Salt
Start with a small amount of salt and adjust at the end. Some spice mixes may already contain salt.
Lentils
You can use green or brown dried lentils, or substitute with canned lentils. If using canned, add them 15 minutes into the cooking time to prevent mushiness.
Broth/Stock
Use low sodium beef stock to have greater control over the saltiness of the soup. If using stock cubes, sauté the vegetables beforehand to enhance the flavor.
Storage
The soup can be stored in the fridge for up to 5 days or in the freezer for up to 3 months.
Cook techniques
Mixing Spices
Combine your Moroccan spice mix, allspice, cumin powder, paprika, black pepper, and salt in a small bowl. This allows the spices to blend well together and enhances the overall flavor of the dish.
Sautéing Aromatics
Heat olive oil in a large pot over medium-high heat. Add finely chopped onion and garlic, cooking them until they turn golden at the edges. This technique builds a flavorful base for your soup.
Brown the Meat
Increase the heat to high and add the beef mince to the pot. Cook until it’s browned and no longer red, breaking it into smaller pieces as it cooks. This adds depth of flavor to the soup.
Adding Vegetables
Introduce diced carrots and chopped celery to the pot. Stir for 1 minute to combine their flavors with the meat.
Creating the Broth
Pour in water, low-sodium beef stock, crushed canned tomatoes, lentils, and the remaining spice mix. Stir to combine and bring to a simmer. Cover with a lid and reduce the heat for gentle simmering.
Simmering Lentils
Let the soup simmer for 25-30 minutes, until the lentils become soft. Regularly check the texture to ensure they don’t overcook.
Incorporating Additional Vegetables
After 15 minutes of simmering, add diced zucchini and trimmed green beans to the pot. This adds texture and nutrients.
Final Seasoning
Taste the soup before serving, adjusting salt if needed to achieve your desired flavor.
FAQ
Can I use different types of legumes instead of lentils?
Yes, chickpeas or beans are great alternatives. If using canned legumes, add them halfway through the cooking time.
What if I can’t find Moroccan spice mix?
You can easily substitute with taco seasoning, curry powder, Italian herbs, or create your own mix using spices like cumin, paprika, and cinnamon.
How can I store leftovers?
Leftover soup can be stored in the fridge for up to 5 days or frozen for up to 3 months.
Can I make this soup vegetarian?
Absolutely! You can omit the beef and use vegetable stock along with more vegetables and legumes.
Is there a way to make this soup spicier?
You can add chili powder or cayenne pepper to the spice mix for extra heat, or serve with a hot sauce on the side.
Conclusion
This Moroccan-inspired soup is a flavorful and hearty dish that beautifully combines spices, lentils, and vegetables with the richness of beef. The versatility of the spice mix and vegetable options allows for personal customization, making it a delightful meal suitable for any palate. Serve it with yogurt and fresh herbs for an added touch of creaminess and brightness.
Mexican Flavor Variation
Substitute the Moroccan spice mix with taco seasoning. Serve with sour cream, shredded cheese, and corn chips or warm tortillas.
Indian Flavor Variation
Incorporate curry powder and Garam Masala into the beef for a vibrant curry flavor. Pair with yogurt and cilantro.
Greek Style Variation
Add oregano and fennel seeds to the mix, doubling the garlic for a Mediterranean flavor. Finish with lemon zest and juice; serve with flatbread.
Italian Flavor Variation
Mix in Italian herbs and chili flakes, adding grated parmesan right before serving. Offer with crusty bread for dipping.
Cajun Style Variation
Transform the dish with a Cajun spice mix for a spicier, Southern twist. Adjust seasoning to taste during cooking.
Middle Eastern Shawarma Variation
Craft your own shawarma spices for a rich, aromatic flavor. This soup option leans on warm, savory profiles that delight the senses.
Chickpea Alternative
Swap lentils for chickpeas or beans to create a different texture and flavor profile while maintaining heartiness.
Vegetable Variety
Feel free to experiment with various vegetables that can withstand simmering for added nutrition and flavor. Incorporate greens at the end for an extra boost.
