Slow Cooker Moroccan Vegetable Soup

Moroccan Vegetable Soup

A satisfying medley of chickpeas, butternut squash, baby spinach, carrots, tomatoes and celery made with minimal effort and maximum flavor in your slow cooker.
Course: Soup
Servings: 2 people


  • 1 onion chopped
  • 3 cloves garlic minced
  • 2 carrots chopped
  • 2 stalks celery chopped
  • 2 cups butternut squash cubed (cut into 1” pieces)
  • 1 red chili pepper seeded and chopped
  • 15 oz chickpeas rinsed and drained
  • 15 oz diced tomatoes
  • ½ cup Planet Rice Power Blend
  • 1 tbsp tomato paste
  • 2 tsp cumin
  • 1 tsp turmeric
  • 1 tsp ground cinnamon
  • 1 bay leaf
  • 7 cups vegetable broth
  • 3 cups baby spinach
  • 2 tbsp fresh lemon juice
  • 1 salt to taste
  • 1 pepper to taste
  • 1 Greek yogurt optional garnish
  • 1 freshly chopped cilantro optional garnish


  • Place the onion, garlic, carrot, celery, butternut squash, chili pepper, chickpeas, diced tomatoes, power blend, tomato paste, spices, cinnamon, bay leaf and vegetable broth in a slow cooker and stir well until combined. Cook until the power blend is done and vegetables are tender, about 4hours on high or 6 hours on low.
  • Turn off the heat and stir in the baby spinach and fresh lemon juice, and season with salt and pepper, to taste.
  • Serve with optional garnishes if desired and enjoy!


If you prefer a thicker soup, use 6 cups of broth.  For thinner soup, use 7-8 cups.
The red chile may be substituted with about ¼ teaspoon red pepper flakes or cayenne pepper if desired.

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