A comforting soup that is bright and packed with protein. Get your fill with this Moroccan Bisque.
By Jill Nammar
Vibrant, soul-satisfying sweet potato soups are a favorite of mine. This one has the luscious texture of a bisque, but none of the cream. You’re free to add some heavy cream or coconut cream if you’d like. But you won’t miss it. I promise. I adore this soup! I hope you’ll give it a go.
Two common spices, cinnamon and cumin, infuse this recipe with Moroccan flavors. Fresh ginger brings a bit of heat. It’s relatively easy to prepare too. Everything is chopped and dropped into a pot to simmer. The soup can even be made ahead of time.
It’s a lovely choice for any holiday menu, especially if you’re serving vegans or vegetarians. It has pizazz. Slurp it on a cozy weekend when you’re in need of a therapeutic detox. The addition of chickpeas bumps up the protein. I also like the texture they provide. This is one of those rockstar recipes which require minimal effort.
I love to top a big bowl of this soup with diced scallions for color, toasted sesame seeds for crunch and a squeeze of lime for freshness. Harissa or Sriracha counters the sweet potatoes with a spicy kick. This healthy soup is packed with vitamins, minerals, fiber and antioxidants. It’s nurturing, rich and delicious…win-win!
- 3 large sweet potatoes, peeled and chopped
- 1 16-ounce can of chickpeas
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 1 onion, chopped
- 2-3 inch piece of peeled and grated ginger
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground cumin
- 4 vegetable bouillon cubes. Rapunzel No Salt Vegetable Bouillon Cubes are my favorite.
- 6 cups of water
- Sea salt to taste
- 1-3 drops of toasted sesame oil or Asian sesame oil (optional)
- 1-2 tablespoons of sesame seeds
- Place all the ingredients in a large pot, except for the sesame seeds and sesame oil. Bring to a boil, cover the pot, lower the heat and simmer until the vegetables and potatoes are tender. Purée with an immersion blender, a regular blender or a food processor until smooth. Stir in the chickpeas, a few drops of toasted sesame oil (if using) and warm through.
- While the soup is cooking, toast the sesame seeds in a dry skillet until they're golden brown. Set aside. Ladle the soup into bowls. sprinkle on the toasted sesame seeds and serve with lime or lemon wedges. Harissa or Sriracha is welcome here too.
- To Serve: lime or lemon wedges, harissa, chopped parsley or scallions, warm pita, crackers or crusty bread