Moroccan soup recipes

Moroccan soup recipes

Moroccan soup recipes

Moroccan soup recipes: Moroccan soup is an integral part of Morocco‘s tasty cuisine. From the north to the south of the country, broths and soups with different flavors and ingredients are consumed. From the famous harira to the bissara, soup is present at every meal in Morocco. All Moroccans eat soup. In fact, it’s interesting to know that in Morocco, and in the Moroccan language, we don’t say eat soup, we say drink soup. So we have: All Moroccans drink soup. On this page I list six Moroccan soups with their respective recipes.

Traditional Moroccan soup (Harira)


Olive oil

300g ground lamb (or beef) (this soup can also be made without meat)

1 onion

2 peeled and chopped tomato

1 medium stalk of ginger (chopped or grated)

280g cooked chickpeas

1 cup lentils

Parsley, saffron, cumin, chili, salt

How to prepare:

Chop the onion and sauté the minced meat with it and olive oil.

Then add the tomatoes (they can be canned peeled) and add 1.5 liters of water.

When it starts to boil, you can add the other ingredients, such as ginger, lentils and previously cooked chickpeas.

If you cook your own chickpeas, you should soak them for a few hours.

If you want, you can speed up the process by cooking them in a pressure cooker.

Cook for about 20 minutes and use the cooking water for the soup.

At the end, check to see if you need to add more water and if the salt and other spices are okay. It’s really meant to be full-flavored, but not salty.

This traditional Moroccan soup recipe is very easy to prepare.

Moroccan barley soup


Olive oil

200g barley

1 onion

2 cloves of garlic

500ml milk

Dried thyme

Salt and pepper

How to prepare:

The chopped garlic and onion are sautéed in olive oil.

Then season with the thyme, add the water and bring to the boil.

Then add the barley and cook for 30 minutes.

Keep stirring and at the end of the 30 minutes add the milk.

Bring to the boil and remove from the heat.

Drizzle with olive oil and serve.

Moroccan fish soup


Olive oil


*200g squid rings

-200g diced white fish

200g prawns

100g mushrooms

100g thin pasta

2 onions

2 fresh tomatoes

4 tablespoons tomato paste

Parsley, coriander, saffron, salt and pepper

Moroccan soup recipes: How to prepare:

In the pan, the olive oil will be sautéed with the onion and garlic, both finely chopped.

Pass the squid rings in the pan for about 3 minutes to let their flavor come out.

Water and season with salt and pepper.

Add the fish, prawns, open prawns, mushrooms and cover until boiling.

Add the tomatoes and their extract and cook for 10 minutes over a medium heat.

The pasta and season with coriander and parsley and cook for another 5 minutes.

You can also add cornstarch to the water and stir to thicken the soup.

Moroccan beef soup



200g beef cubes

100g onion

95g carrot

100g turnip

95g zucchini

60g rice

Parsley, coriander, ginger powder, turmeric

Salt to taste Black pepper to taste

How to prepare:

Sauté with the oil and chopped onion.

Add the beef cubes and sear, turning them over and seasoning with the parsley, coriander, ginger and saffron.

When sautéing, add the salt and pepper and cover with water.

Leave to cook for about 20 minutes.

Add the carrot and turnip and cook for another 5 minutes.

Then add the zucchini and cook for another 5 minutes.

At the end, add the rice and let it cook.

Moroccan tomato soup

Moroccan soup recipes Ingredients:

Olive oil

White wine vinegar

Lemon juice

2 cloves of garlic

Paprika, cumin, pepper and salt

1 kg ripe organic tomatoes cut into pieces

Chopped fresh coriander, and extra for garnish if you like

How to prepare:

Because the main ingredient in this soup is tomatoes, choose ones that are not green, but not too ripe either.

Add the olive oil, chopped garlic and spices such as paprika, pepper and cumin to the pan.

Stir everything together over a medium heat for 5 minutes.

Remove from the heat.

Meanwhile, crush the tomatoes (but not completely) and add the oil with the spices, chopped fresh coriander, vinegar, lemon juice and salt.

Add water if necessary.

You can store the soup in the fridge and serve it in 30 minutes.

You can garnish the dish with chopped fresh coriander.

Moroccan lentil and veal soup


500g veal

200g cooked chickpeas

300g lentils

2 onions

1 clove of garlic

2 chopped carrots

650g tomatoes, chopped

1 red bell pepper

Salt, pepper, fresh coriander, fresh parsley

How to prepare:

Moroccan soup recipes: The meat should be cut into cubes and the chickpeas should already be cooked (they can be canned).

The lentils should be sorted and washed beforehand.

The bell pepper should also be cut into small cubes.

You can make this soup in a pressure cooker to make it quicker, but you can also make it in a normal saucepan.

Put all the ingredients in the pot and mix them well, adding about a liter of water.

Season the mixture with salt and pepper.

Leave to cook and serve.

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