Moroccan Soup

I have definitely had a Moroccan theme to my cooking this Winter. After playing around with different spices to create my Freedom Spices Moroccan Blend, I couldn’t help but fall in love with Moroccan flavours and food. 

This soup is stunning and perfect with a delicious sourdough bread and a glass of red wine. 


S xx


  • 1 small pumpkin, roughly chopped

  • 3 cups crushed tomatoes

  • 8 cups of chicken or vegetable stock

  • 2 onions, finely chopped

  • 1/2 cup lentils

  • 2 tbsp Freedom Spices Moroccan Spice

  • 1 celery stalk, diced

  • 1/4 bunch parsley, finely chopped

  • 1/4 bunch coriander, finely chopped

  • 1 lemon, the juice

  • 1 tbsp dry sherry

  • Coconut or Greek yogurt to garnish


  1. The night before place chickpeas in a bowl and cover with water.

  2. Drain. Place in saucepan of water over high heat. Bring to a boil and reduce heat and simmer for 30 minutes. Drain and rinse under water.

  3. Heat oil in a large pan, add onion and cook until soft. Add garlic for 1 min or until fragrant.

  4. Stir in FS Moroccan Spices and half the paprika.

  5. After 1 minute add lentils, tomatoes and stock. Bring to a boil. Reduce heat for 60 minutes.

  6. Blend soup with a stick blender until almost smooth. Stir through celery, parsley, coriander, lemon juice and sherry.

  7. Season with salt, pepper, Dukkah (Dukkah recipe under side dishes) and a dollop or yogurt of your choice.