Moroccan leek soup with chickpea croutons

Recipe by Damaris Beems
0.0 from 0 votes
Course: soupCuisine: Morocco, Moroccan




Cooking time


Total time



Slightly spicy, nice and crunchy and a delicious substance because of the potato that also goes through it. Throw in some Moroccan spices to make a very interesting and warm soup.


  • 6 leeks

  • 3 potatoes

  • 3 Onions

  • 5 cloves garlic

  • 0,5 table spoon cumin powder, ginger powder, cardamom powder and turmeric (half tablespoon of each)

  • 1,5-2 liter vegetable broth

  • salt and pepper

  • 100 gram chick peas from a can

  • little smoked paprika

  • olive oil

Cooking time

  • Heat a large soup pot and add some olive oil. In any case, cover the bottom with a layer. Coarsely chop the whites of the leeks and do the same with the onions. Fry them well and stir occasionally. Add the garlic cloves that you cut in half. When everything is well fried, this can take up to 10 minutes, you can add all the spices. Stir well and let them get really hot and fry. Then you can add the peeled potatoes and the broth. Stir well. Let the soup cook until the potatoes are tender.
    Then puree the soup with a hand blender until smooth. Add a little more broth/water if you find the soup too thick.
  • In another frying pan, fry the chickpeas that you drained off in some olive oil over a fairly high heat until crispy. They will half their size when baking. Season them with the smoked paprika and some salt and pepper. Use the chickpeas as a garnish over the soup in the bowls.

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