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Moroccan Spiced Potato Leek Soup - This is not your average potato leek coup. It's full of flavours & spices and as my wife's puts it: it's like drinking cheesy goodness.

Moroccan Spiced Potato Leek Soup - Mom's Recipe

This is not your average potato leek coup. It's full of flavours & spices and as my wife's puts it: it's like drinking cheesy goodness.

Course Soup
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Servings
Author Idriss

Ingredients

  • 3 large yellow potatoes peeled and diced
  • 3 large leeks finely chopped
  • 1/2 tsp ground cumin
  • 1 tsp ground ginger
  • 1/4 tsp ground turmeric
  • 1/4 tsp ground cardamom
  • 1/2 tsp freshly ground pepper
  • 1 tsp salt
  • 1 vegetable bouillon cube You can also use chicken cubes
  • 8 cups water
  • 2 tbsp olive oil plus more for garnish
  • smoked paprika (optional) for garnish

For the chickpea croutons

  • 1 15oz can of chickpeas
  • 1 tsp paprika
  • 1/2 tsp ground cumin
  • 1 tsp salt
  • 2 tbsp olive oil

Instructions

  1. Heat up a large pot on medium-high and add your chopped leeks. Cook for 4 minutes while continuously stirring. Add your diced potatoes and submerge in water. Add your bouillon cube and all of your spices and cover your pot. Cook for 20- 25 minutes. 

  2. Remove the lid and check the consistency of your potatoes. They should be completely cooked (almost mushy). Remove from heat and let cool down for 10 minutes before adding to the blender. Blend your soup until completely smooth and pour back into the pot. 

  3. Reheat on low heat and check the consistency. If the soup is too thick for your liking add 1/2 cup of almond milk (or any milk you like) and stir. 

For your Chickpea croutons

  1. Preheat your oven to 400F. Drain your chickpeas and add to a bowl. Add the rest of  your spices and oil. Place on a baking sheet and bake at 400F for 10-12 minutes. 

Garnish your soup with some crispy croutons, a drizzle of olive oil and a sprinkle of smoked paprika