Moroccan Spring Vegetable Broth

Moroccan · Spring · 35 min · Serves 4 · By Lesapor Test Kitchen

This Moroccan-inspired broth combines delicate spring vegetables with aromatic spices for a refreshing and healthy meal. It's simple to prepare and highlights the vibrant flavors of the season. A touch of butter adds depth, making it both satisfying and light.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 4 cups vegetable broth
• 1 cup carrots, sliced
• 1 cup zucchini, sliced
• 1 cup green peas, fresh or frozen
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon unsalted butter
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste

Method

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 3 minutes.
2. Stir in the ground cumin, coriander, and cinnamon and cook for another minute until the spices are fragrant.
3. Pour in the vegetable broth and bring to a simmer. Add the sliced carrots and cook for 5 minutes.
4. Add the zucchini and green peas to the pot. Continue to simmer for another 5 minutes, or until the vegetables are tender.
5. Stir in the cilantro and butter, allowing the butter to melt into the broth. Season with flaky sea salt and freshly ground black pepper to taste.
6. Serve the soup hot, garnished with additional chopped cilantro if desired.