12 Nutritious and Filling Soup Recipes for Healthy Eating

This post may contain affiliate links. Please read our policy page.

If you’re looking for nutritious and filling soup recipes, consider options like Hearty Vegetable and Quinoa Soup, Creamy Tomato Basil Soup, and Spicy Black Bean Soup. These choices provide a great balance of protein and fiber, ensuring satisfaction. Other tasty selections, such as Chicken and Sweet Potato Soup and Lentil and Spinach Soup, are easy to prepare and highly customizable. Each recipe offers unique flavors and ingredients, so keep going to discover even more delicious options to enhance your meals.

Hearty Vegetable and Quinoa Soup

Hearty Vegetable and Quinoa Soup is a wholesome and nourishing dish perfect for the colder months. Packed with vibrant vegetables and protein-rich quinoa, this soup not only warms you up but also fuels your body with essential nutrients. The combination of different vegetables creates a rich and diverse flavor profile, while the quinoa adds a pleasant texture and a boost of protein, making it a filling meal on its own or an excellent accompaniment to a side salad or whole grain bread.

This soup is versatile; you can easily adjust the ingredients based on what you have on hand or your personal preferences. Whether you prefer a spicier kick or a more subtle flavor, this recipe allows for plenty of improvisation without compromising on taste. Plus, it’s an excellent way to use up any leftover vegetables in your fridge, making it both economical and environmentally friendly.

Ingredients:

• 1 cup quinoa, rinsed
• 1 tablespoon olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups leafy greens (spinach, kale, or Swiss chard), roughly chopped
• Fresh parsley, for garnish

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the garlic, carrots, and celery, cooking for an additional 3-4 minutes. Then, add the zucchini, bell pepper, and diced tomatoes, followed by the vegetable broth and rinsed quinoa. Season with thyme, oregano, salt, and pepper.

Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes or until the quinoa is cooked and the vegetables are tender. Stir in the leafy greens just a few minutes before serving to wilt them slightly.

For an added burst of flavor, consider adding a splash of lemon juice or a sprinkle of chili flakes to adjust the heat level. This soup also stores well; you can make a large batch and refrigerate the leftovers for up to five days or freeze individual portions for a quick meal later on.

When reheating, you may need to add a bit of water or broth as the quinoa and vegetables absorb liquid during storage. Enjoy your hearty and nutritious soup!

Creamy Tomato Basil Soup

Creamy Tomato Basil Soup is a comforting and delicious choice that warms the soul. This simple yet flavorful dish showcases the rich flavors of ripe tomatoes balanced with the aromatic essence of fresh basil. Perfect for a chilly evening or a light lunch, this soup embodies a classic combination that’s both healthy and satisfying.

Making a creamy soup doesn’t mean you have to use heavy creams; in this recipe, we’ll create a velvety texture using a healthier alternative without compromising on taste. Pair this soup with a slice of toasted bread or a fresh salad, and you have yourself a delightful meal that your whole family will love.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 2 cups vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon sugar
• Salt and pepper to taste
• 1 cup fresh basil leaves, chopped
• 1/2 cup coconut cream or heavy cream (optional for creaminess)

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Then, pour in the crushed tomatoes and vegetable broth, followed by dried oregano, sugar, salt, and pepper. Bring the mixture to a gentle simmer and let it cook for about 15-20 minutes.

Once ready, remove from heat and stir in the chopped basil. For a creamy texture, blend the soup using an immersion blender or transfer it to a blender – if using a conventional blender, be cautious as the soup will be hot. Finally, if using, mix in the coconut cream or heavy cream before serving.

When making Creamy Tomato Basil Soup, consider using fresh tomatoes in peak season for the best flavor. If you prefer a more robust taste, roasting the tomatoes beforehand can bring out their natural sweetness.

Additionally, feel free to adjust the level of creaminess to your liking. For a dairy-free option, coconut cream is a fantastic substitute that adds a unique flavor. Don’t forget to garnish with extra fresh basil leaves or a drizzle of olive oil before serving for an attractive presentation!

Spicy Black Bean Soup

Spicy black bean soup is a hearty and flavorful dish that’s perfect for a cozy night in or a health-conscious lunch. Rich in protein and fiber, this soup not only satisfies hunger but also packs a punch with its spicy undertones. It’s a versatile recipe that can be tailored to your spice preferences, whether you like it mild with just a hint of heat or fiery hot.

Additionally, it’s easy to make, making it an ideal meal prep option. This soup is great for a quick weekday dinner or to impress guests during a weekend gathering. Serve it with a side of crusty bread or over a bed of rice for a complete meal. The best part is that it can be made in one pot, which means less mess and more time enjoying and savoring your delicious creation.

Let’s explore the simple ingredients and steps to whip up this delightful dish.

• 2 cans (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes, with juices
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

In a large pot, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until soft, about 5 minutes. Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper, cooking for an additional minute until fragrant.

Add the black beans, diced tomatoes, and vegetable broth. Bring the soup to a boil then reduce the heat and let it simmer for about 20 minutes. Use an immersion blender to blend the soup slightly for a thicker consistency, if desired. Season with salt and pepper to taste, and garnish with fresh cilantro and lime wedges before serving.

For an extra kick, consider adding diced jalapeños or a dash of hot sauce while cooking. You can also incorporate other vegetables like corn or zucchini for additional texture and nutrition.

If you have leftovers, this soup can be stored in an airtight container in the refrigerator for up to five days or frozen for up to three months. Reheat gently on the stove, adding a splash of water or broth if it thickens too much. Enjoy customizing this recipe to make it your own!

Chicken and Sweet Potato Soup

Chicken and Sweet Potato Soup is a delightful and hearty dish that’s perfect for any season. This recipe combines tender chicken with the natural sweetness of sweet potatoes, creating a comforting bowl that’s both nutritious and satisfying. Packed with vegetables and flavored with herbs and spices, this soup offers a wholesome meal that can be enjoyed by the whole family.

Not only is this soup delicious, but it’s also incredibly easy to make. You can prepare it in just one pot, making cleanup a breeze. This recipe is adaptable and can be modified to suit your taste – feel free to add in your favorite vegetables or adjust the spices to create your ideal flavor profile.

Whether you’re enjoying it for lunch or dinner, this Chicken and Sweet Potato Soup is sure to warm your heart and nourish your body.

Ingredients:

• 1 pound boneless, skinless chicken breast
• 2 medium sweet potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 2 cups kale or spinach, chopped
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Juice of 1 lemon

In a large pot, heat the olive oil over medium heat and add the chopped onion. Sauté until translucent, then stir in the minced garlic and cook for another minute.

Next, add the diced sweet potatoes and cook for about 5 minutes. Pour in the chicken broth, add the chicken breasts, thyme, paprika, salt, and pepper, then bring the mixture to a boil.

Once boiling, reduce the heat to a simmer and cover the pot. Cook for approximately 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are tender.

Remove the chicken, shred it with two forks, then return it to the pot along with the chopped kale or spinach. Stir in the lemon juice before serving.

For an elevated flavor, consider adding a splash of coconut milk or a hint of ginger for a touch of warmth. You can also top the soup with fresh herbs like parsley or cilantro right before serving for an extra burst of flavor.

This soup can also be made ahead of time and freezes well, making it a great option for meal prep or quick weeknight dinners.

Lentil and Spinach Soup

Lentil and Spinach Soup is a nourishing and hearty dish that combines the earthy flavors of lentils with the vibrant freshness of spinach. Packed with protein and fiber, lentils are an excellent choice for anyone seeking a filling meal that’s still light and healthy. The addition of spinach not only enhances the soup’s color but also boosts its nutritional value, giving you a good dose of vitamins and minerals. This comforting soup is perfect as a starter or a main course and is often best enjoyed with a slice of crusty bread.

Making Lentil and Spinach Soup is straightforward, making it an excellent choice for beginner cooks or those short on time. This recipe is incredibly versatile, allowing for substitutions based on personal preference or what you have on hand. With the right balance of spices and vegetables, you’ll create a delightful dish that warms you from the inside out. It’s the perfect meal for a chilly evening or for when you’re feeling under the weather.

Ingredients:

• 1 cup lentils (green or brown)
• 4 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• Juice of half a lemon (optional)

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5 minutes until they begin to soften. Stir in the minced garlic, ground cumin, and dried thyme, cooking for an additional minute until fragrant.

Pour in the vegetable broth and add the lentils. Bring the mixture to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the lentils are tender. In the last 5 minutes of cooking, stir in the chopped spinach until it wilts. Season with salt and pepper, and finish with a squeeze of lemon juice if desired.

For an even heartier version of this soup, consider adding diced tomatoes or a handful of other vegetables, such as bell peppers or zucchini, to the pot. You can also adjust the spices to suit your taste; for a bit of heat, try adding a pinch of red pepper flakes.

This soup can be made in bulk and freezes well, making it a convenient option for meal prep. When reheating, simply add a splash of water or broth if the consistency is too thick. Enjoy garnishing with fresh herbs like parsley or a dollop of yogurt for added creaminess!

Mushroom Barley Soup

Mushroom Barley Soup is a hearty and nutritious dish, perfect for chilly days or when you’re craving something warm and comforting. The combination of earthy mushrooms and wholesome barley creates a satisfying meal that’s both filling and packed with flavor. This soup not only warms the soul but also provides essential nutrients, making it a great addition to any healthy eating plan.

Making Mushroom Barley Soup is also a wonderful way to showcase the rich umami flavor of mushrooms while incorporating wholesome vegetables. This recipe is ideal for vegetarians and can easily be adapted for a vegan diet. With a few simple ingredients and straightforward steps, you can enjoy a delicious bowl of soup that’s not only good for you but also delightful to eat.

• 1 cup pearl barley
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups mushrooms, sliced (such as cremini or button)
• 1 carrot, diced
• 1 celery stalk, diced
• 1 teaspoon thyme (dried or fresh)
• Salt and pepper to taste
• Fresh parsley, chopped for garnish (optional)

In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent. Stir in the mushrooms, carrots, and celery, cooking for another 5 minutes until softened.

Next, add the barley, vegetable broth, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to simmer. Cover and let it cook for about 30-40 minutes, or until the barley is tender. Adjust seasoning as needed, and serve garnished with fresh parsley if desired.

For an extra depth of flavor, consider adding a splash of soy sauce or tamari while cooking. If you prefer a creamier texture, you can blend a portion of the soup before serving.

Additionally, feel free to customize the vegetable mix to include your favorites or whatever you have on hand. This soup stores well in the refrigerator for a few days, making it a perfect option for meal prep or leftovers.

Thai Coconut Curry Soup

Thai Coconut Curry Soup is a delightful and aromatic dish that beautifully combines the rich flavors of coconut milk, fresh herbs, and a hint of spice. This soup isn’t only warming but also packed with nutrients, making it a perfect meal for any day of the year.

The balance of savory and sweet elements creates a bowl of comfort that’s suitable for everyone, including those on a plant-based diet. The recipe is versatile and can be customized to include your favorite vegetables, proteins, or noodles. The fragrant herbs often used in Thai cuisine, such as cilantro and basil, not only enhance the flavor but also contribute to the overall freshness of the dish.

Whether served as a starter or a main course, this soup is sure to impress with its vibrant color and enticing aroma.

• 1 tablespoon coconut oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1-2 tablespoons red curry paste (adjust to taste)
• 4 cups vegetable or chicken broth
• 1 can (14 oz) coconut milk
• 1 red bell pepper, sliced
• 1 cup mushrooms, sliced
• 1 cup broccoli florets
• 1 cup baby spinach
• 2 tablespoons lime juice
• Fresh cilantro, for garnish
• Salt and pepper, to taste

In a large pot, heat the coconut oil over medium heat. Add the chopped onion, and sauté until softened, about 5 minutes. Stir in the garlic and ginger, cooking for an additional minute before adding the red curry paste.

Mix well and then add the broth and coconut milk, bringing the mixture to a gentle simmer. Add the red bell pepper, mushrooms, and broccoli, cooking for about 5-7 minutes until the vegetables are tender. Stir in the baby spinach and lime juice, seasoning with salt and pepper.

Serve hot, garnished with fresh cilantro.

When preparing your Thai Coconut Curry Soup, feel free to get creative with the ingredients you use. You can add protein such as chicken, shrimp, or tofu for extra heartiness, or incorporate other vegetables like zucchini or carrots.

For a spicier kick, consider adding sliced chili peppers or a dash of sriracha. Keep in mind that the flavors meld beautifully, so allowing the soup to sit for a few minutes before serving can enhance the depth of taste.

Butternut Squash and Apple Soup

Butternut squash and apple soup is a delightful blend of sweet and savory flavors that warms the heart and soothes the soul. This comforting dish is perfect for chilly days and can be enjoyed as a nutritious appetizer or a hearty meal on its own. Packed with vitamins and minerals, this creamy soup stays true to its wholesome nature while providing a delightful culinary experience for the whole family.

The combination of butternut squash, which is rich in fiber and antioxidants, along with apples that offer a touch of natural sweetness, creates a wonderfully balanced soup. The hint of spice elevates the flavors, making it not just a seasonal favorite but a dish that can be enjoyed year-round. Pair this soup with a crusty piece of bread or a fresh side salad for a complete and satisfying meal.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 2 medium apples, peeled, cored, and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• Salt and pepper, to taste
• 2 tablespoons olive oil
• ½ cup coconut milk or heavy cream (optional)
• Fresh herbs for garnish (e.g., thyme or parsley)

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent, about 5 minutes. Next, add the diced butternut squash and chopped apples, stirring well before pouring in the broth. Bring to a simmer and let it cook for about 20-25 minutes or until the squash and apples are tender.

Using an immersion blender or a countertop blender, carefully blend the soup until smooth. Return the soup to the pot, stir in the spices, and add the coconut milk or cream if desired. Heat through, then season with salt and pepper to taste.

For a more intense flavor, you can roast the butternut squash in the oven before adding it to the soup. Simply toss the diced squash with a little olive oil, salt, and pepper, and roast at 400°F (200°C) for about 25-30 minutes until caramelized. Additionally, feel free to experiment with other herbs and spices like ginger or sage to customize the flavor to your liking.

Leftover soup can be stored in the refrigerator for about 3-4 days or frozen for later use, making it a fantastic make-ahead option.

Chicken Tortilla Soup

Chicken tortilla soup is a warm and comforting dish that blends rich flavors with fresh ingredients, making it a favorite among many. This hearty soup isn’t only aesthetically pleasing with its vibrant colors but also provides a healthy dose of protein and vegetables with every bowl.

The combination of tender chicken, savory spices, and crispy tortilla strips creates a delightful texture and taste that’s perfect for any time of the year.

Preparing chicken tortilla soup is a straightforward process that can be made in one pot. It’s ideal for a cozy family dinner or as a meal prep option for the week ahead.

The bold flavors are highlighted by the zesty lime juice and earthy cilantro, which enhance the overall experience of this delightful dish. With customizable toppings such as avocado, cheese, or jalapeños, each bowl can be personalized to your liking.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 cups cooked chicken, shredded
• 1 can (15 oz) black beans, drained and rinsed
• Salt and pepper to taste
• Corn tortilla strips (for garnishing)
• Fresh cilantro, chopped (for garnishing)
• Lime wedges (for serving)

In a large pot, heat the olive oil over medium heat, then add the chopped onion and cook until it becomes translucent, about 5 minutes.

Stir in the minced garlic and bell pepper, cooking for another 3-4 minutes. Next, add the diced tomatoes, chicken broth, ground cumin, and chili powder, bringing the mixture to a gentle boil.

Reduce the heat, add the shredded chicken and black beans, and simmer for 15-20 minutes. Season with salt and pepper before serving, topped with tortilla strips, cilantro, and a squeeze of lime.

For the best flavor experience, consider roasting the bell peppers and corn before adding them to the soup for an added smokiness.

You can also adjust the seasoning and spice levels according to your preference—if you like it spicier, feel free to add diced jalapeños or a dash of hot sauce.

For a richer flavor, allow the soup to sit for a while before serving or enjoy it the next day, as the flavors meld beautifully over time.

Don’t hesitate to experiment with other toppings like sliced avocado, cheese, or sour cream to make it even more satisfying!

Minestrone Soup

Minestrone soup is a hearty and nutritious Italian dish that’s perfect for any season. Packed with vegetables, beans, and pasta, this soup isn’t only delicious but also versatile. You can use whatever vegetables are in season or what you have on hand in your pantry. Merging flavors and textures, minestrone can be a comforting meal on a cold winter evening or a revitalizing dish in the summer months when made with fresh produce.

Making minestrone is simple and requires minimal preparation, making it an excellent choice for busy weeknights. This soup is also an economical option, as you can stretch your ingredients and serve multiple portions. Whether you’re looking for a wholesome meal for your family or a nourishing option to serve guests, minestrone soup is sure to satisfy anyone’s palate.

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup green beans, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup small pasta (like ditalini or elbow macaroni)
• Fresh basil, for garnish (optional)

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, then add minced garlic and cook for an additional minute. Stir in diced carrots, celery, zucchini, and green beans, cooking for about 5-7 minutes until tender.

Add the diced tomatoes, vegetable broth, cannellini beans, dried oregano, salt, and pepper. Bring the mixture to a boil, then reduce heat and let it simmer for 10 minutes. Finally, add the small pasta and continue to simmer for another 10-12 minutes until the pasta is cooked al dente. Serve hot, garnishing with fresh basil if desired.

For a deeper flavor, consider adding a Parmesan cheese rind while the soup simmers, and remove it before serving. You can also add greens like spinach or kale near the end of cooking for an additional nutrient boost.

If the soup thickens too much, simply add more broth or water to reach your desired consistency. Minestrone soup can be made ahead of time and freezes well, making it a perfect option for meal prep.

Split Pea and Ham Soup

Split pea and ham soup is a hearty and nutritious dish that brings warmth and comfort, especially during the colder months. This delicious soup is packed with protein, fiber, and essential vitamins, making it a perfect meal for any time of the year.

With its rich flavor profile, thanks to the savory ham and aromatic vegetables, split pea and ham soup is a dish that not only fills the stomach but also warms the soul.

Making split pea and ham soup is both straightforward and enjoyable. The combination of split peas simmered with tender chunks of ham, complemented by the robust flavors of onions, carrots, and celery, creates a balanced and satisfying dish.

This recipe is also flexible; you can adjust the thickness of the soup according to your preference or substitute the ham with smoked turkey for a lighter option.

• 1 pound dried split peas, rinsed and sorted
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 1 clove garlic, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• 6 cups low-sodium chicken broth
• 2 cups cooked ham, diced
• Salt and pepper to taste

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté until the vegetables are softened, about 5-7 minutes.

Stir in the minced garlic, bay leaf, and dried thyme, cooking for an additional minute. Next, add the rinsed split peas and chicken broth, bringing the mixture to a boil. Reduce the heat to low and let it simmer for about 1 hour or until the split peas are tender.

Finally, stir in the diced ham and cook for another 10-15 minutes. Remove the bay leaf, season with salt and pepper to taste, and serve hot.

For a creamier texture, you can purée a portion of the soup using an immersion blender before adding the ham. If you enjoy a bit of heat, consider adding a pinch of crushed red pepper flakes or a dash of hot sauce.

This soup can be stored in the refrigerator for up to 5 days, and it tends to taste even better the next day as the flavors meld together. Alternatively, you can freeze the soup in portion-sized containers for a quick and easy meal anytime you need a comforting bowl of goodness.

Moroccan Chickpea Soup

Moroccan Chickpea Soup is a wholesome and aromatic dish that brings the vibrant flavors of North Africa right into your kitchen. This soup is packed with protein-rich chickpeas, a medley of colorful vegetables, and a blend of spices that will tantalize your taste buds. It’s not only nourishing but also incredibly satisfying, making it the perfect meal for chilly evenings or when you’re looking for something hearty yet healthy.

This dish highlights the use of spices typical in Moroccan cuisine, such as cumin, coriander, and cinnamon, creating a warm and inviting aroma that fills your home. Additionally, the chickpeas provide a great source of fiber and plant-based protein, ensuring that this soup is as nutritious as it’s delicious. Enjoy it with some warm bread or over a bed of rice for a complete meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 celery stalks, diced
• 2 large carrots, diced
• 1 red bell pepper, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Lemon wedges for serving (optional)

In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, celery, carrots, and red bell pepper. Sauté for about 5-7 minutes until the vegetables start to soften.

Stir in the chickpeas, diced tomatoes, vegetable broth, cumin, coriander, cinnamon, paprika, salt, and pepper. Bring to a boil, then reduce the heat and let simmer for about 25-30 minutes, allowing the flavors to meld and the vegetables to become tender. Adjust seasoning as needed before serving.

When cooking this Moroccan Chickpea Soup, feel free to customize it by adding other vegetables such as zucchini or kale for extra nutrients. If you prefer a creamier texture, you can blend a portion of the soup with an immersion blender before serving, or add some coconut milk for a richer taste.