This soup recipe is one of my favorites for a quick family dinner or for cooking ahead. It is easy to prepare, the ingredients can be bought ahead and the beans can be replaced with other veggies, depending on what is in the freezer.
Sometimes, with more time at hand, I would add fresh carrots, and /or potatoes, and even fresh kale a couple of minutes before it’s done. The orzo pasta gives it a nice consistency, and the combination of spices will be a pleasure for everyone that likes ethnic food.
Ras el Hanout is a spice mix that I use for many dishes. Even stir-fries, roasted veggies taste great with it. The cumin seeds and the fresh ginger are a perfect addition to this soup but also for other soups and stews. Even picky eaters that don’t care much about Brussel sprouts liked this soup. You should definitely give it a try. A slice of wholesome artisan bread is the perfect addition to this delicious meal!
Gingered Brussels Sprouts Soup with Moroccan Spice
This Soup is one of my favorites for a quick family dinner or for cooking ahead. It is easy to prepare, the ingredients can be bought ahead and the beans can be replaced with other veggies, depending on what is in the freezer.
Ingredients
- 2 Tbsp olive oil
- 1 tsp cumin seeds
- 1 medium onion – minced
- 1 clove garlic – minced
- 1 Tbsp ginger – minced
- 1 cube veggie broth or 1 tsp seasoned vegetable base
- 2 Tbsp Ras el Hanout (Moroccan Spice Mix)
- 1 cup diced tomatoes
- 1.5 Tbsp salt (or to taste)
- 3 cups Brussels sprouts
- 1 cup orzo pasta
- 1 cup green beans
- 67 fl oz/2 liter water
- Big non-stick cook pot
Instructions
Heat 2 Tbsp olive oil in a non-stick pot on medium heat and add the cumin seeds. Sauté the seeds for 1 – 2 minutes and stir from time to time.
Add the onion and garlic and sauté for 3-4 minutes, then add the ginger and stir to mix everything.
After appr. 2 minutes, add the veggie broth cube and use a wooden cooking spoon the break it up and incorporate it with the other ingredients (see video).
Add the Ras el Hanout and stir well, if necessary, reduce the heat. Add the diced tomatoes and stir. Cook for 5 minutes with the lid on the pot.
After 5 minutes, add the Brussel sprouts, and stir to mix everything in the pot. Cook for around 3 minutes with the lid on. Then add the green beans, the peas, and stir. Add the orzo pasta and the water.
Bring to a boil, then reduce the heat and let simmer for 8-10minutes with the lid on (or less if the veggies are done). The soup will thicken up with the pasta in it. When ready, turn the heat off and let sit for 5 minutes with the lid on.
Garnish with fresh herbs and/or toasted sesame and serve with a slice of artisan bread.
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