Moroccan soup with pulses and easy drop dumplings

Moroccan soup with pulses and easy drop dumplings

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  • 4
  • Easy
  • 15 minutes
  • 45 minutes

This comforting bowl of Moroccan soup is easier and faster thank you think. It comes together in just an hour from start to finish, plus it's served with drop dumplings to make it more delicious.


  • 2 T olive oil
  • 1 onion, finely sliced
  • 2 garlic cloves, finely chopped
  • 1 small red chilli, seeded and finely chopped
  • 1 T ground coriander
  • 1 T ground cumin
  • 1 T tomato paste
  • 1 x 400 g can chopped tomatoes
  • 70 g Woolworths spicy harissa red pepper paste
  • 250 g Woolworths pulse soup mix
  • 1 litre chicken stock
  • For the dumplings:
  • 280 g cake flour
  • 4 t baking powder
  • 1 t salt
  • 1 cup milk

Cooking Instructions

1. Heat the olive oil in a large saucepan and fry the onion until soft. Add the garlic, chilli and spices and fry for 3 minutes until aromatic. Add the tomato paste and cook for 2 minutes.

2. Add the tomatoes and harissa paste and bring to a simmer. Add the soup mix and stock and bring to the boil. Reduce the heat to a gentle simmer and cook for 30–40 minutes, or until the pulses are cooked.

3. To make the dumplings, place the dry ingredients in a mixing bowl, pour in the milk and whisk until combined.

4. Spoon dollops of the dumpling dough onto the simmering soup and cook for 5 minutes, or until doubled in size and cooked through.

Find more soup recipes here. 

Videography: Kevashan Moodley
Photography: Jan Ras 

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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