Morrocan Minestrone | Abel & Cole
Morrocan Minestrone
Clock Image
Prep: 10 mins
Cook: 15 mins
Traditional Italian soup gets a Moroccan makeover (and plenty of oomph) thanks to the earthy aromas of fennel, turmeric and cumin.
This recipe is a:
See this week's box.
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 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 ½ 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.

This recipe is from