Moroccan Minestrone
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Prep: 10 mins
Cook: 15 mins
This traditional Italian soup gets a Moroccan makeover – and plenty of oomph – thanks to the earthy aromas of fennel, turmeric and cumin. We’ve swapped in bulgar wheat in place of pasta, and added golden chunks of sweet potato for a bit of soft, toffeeish depth.
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365 kcal
(per portion)
Ingredients you'll need
  • 1 red onion
  • 1 carrot
  • 1 sweet potato
  • A handful of coriander
  • 1 garlic clove
  • 1 lemon
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1 vegetable stock cube
  • 75g bulgar wheat
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 800ml boiling water
Step by step this way
  • 1.

    Peel and finely chop the red onion. Peel and dice the carrot and sweet potato into small cubes. Peel and thinly slice the garlic.

  • 2.

    Set a large pan over a medium heat. When warm, drizzle in 1 tbsp olive oil and tip in all the prepped veg and garlic. Season with salt and pepper. Cook for 5 mins, stirring occasionally, till the onion is soft. Add 1 tsp each fennel and cumin seeds and cook for 1 min, then add 1 tsp turmeric.

  • 3.

    Crumble the stock cube into the pan. Pour in 800ml boiling water. Zest the lemon and add to the pan. Tip in the bulgar wheat. Bring to a gentle bubble. Lower the heat and pop on a lid. Cook for 10 mins, till the bulgar is tender.

  • 4.

    Pick the leaves from the coriander. Finely chop the stalks. After the soup has cooked for 10 mins, add the coriander stalks. Squeeze in the juice from half the lemon. Taste and season, adding a little more lemon juice, if you wish.

  • 5.

    Ladle the soup into 2 warm bowls. Serve with the coriander leaves scattered over the top.

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