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Moroccan-spiced Soup

Moroccan-spiced Soup


Low in saturated fat, this vegan and gluten free soup is packed full of colourful veg - try batch cooking for a quick and easy lunch

  • Feeds 4 Feeds 4
  • Ready in 6 hours 20 minutes

Each serving contains

  • Energy
    1156kj 275kcal
  • Fat
    Low 13%
  • Saturates
    Low 7%
  • Sugar
    Low 17%
  • Salt
    Low 4%

% of adult’s reference intake | Carbohydrates per serving : 38g


  • 2 tbsp Co-op olive oil
  • 1 large onion, diced
  • 1 tsp ground cinnamon
  • 2 tsp ground coriander
  • 1 tsp smoked paprika
  • 2 tsp ground cumin
  • 2 Co-op sweet pointed peppers, diced
  • 400g can Co-op chopped tomatoes
  • 100g Co-op dried red split lentils
  • 1 large sweet potato, peeled and diced
  • ½ x 160g pack Co-op sliced curly kale


  1. Heat the oil in a pan and fry the onion for 3-4 mins, until softened
  2. Stir in the cinnamon, coriander, paprika and cumin, season, then cook for 2 mins
  3. Add the peppers, tomatoes and 600ml boiling water, then bring to a simmer
  4. Carefully transfer to a slow cooker set on medium, then stir in the lentils and sweet potato. Cook for 6 hours
  5. When you’re ready to serve, bring a pan of water to the boil and cook the kale for 1 minute, then drain well
  6. Serve the soup topped with the kale and a grind of black pepper