Celery and Ginger Soup

Wash all celery stalks thoroughly and chop them into roughly 2 cm pieces, reserving the leaves separately. Peel and finely dice the onion, mince or crush the garlic cloves, and peel and grate the fresh ginger root using a fine grater. Having everything prepped before you begin cooking ensures a smooth and efficient cooking process.

Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and cook, stirring occasionally, for about 5 to 7 minutes until it becomes soft and translucent. Add the minced garlic and grated ginger, and cook for an additional 2 minutes, stirring constantly to prevent burning. Sprinkle in the ground cumin and stir to coat the aromatics evenly.

Add the chopped celery stalks to the pot and stir well to coat them in the aromatic mixture. Season with salt and freshly ground black pepper. Cook the celery for about 3 to 4 minutes, stirring occasionally, until it begins to soften slightly and the edges become slightly translucent.

Pour in the vegetable broth and bring the pot to a boil over high heat. Once boiling, reduce the heat to medium-low, add the reserved celery leaves, and allow the soup to simmer gently for about 15 to 20 minutes until the celery is completely tender and the flavors have melded together beautifully.

Remove the pot from the heat and use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a standing blender. Once blended, return the soup to low heat, stir in the fresh lemon juice, and taste and adjust the seasoning with additional salt, pepper, or cumin as needed.

Ladle the hot soup into warmed bowls. Drizzle a small swirl of extra-virgin olive oil over each serving, garnish generously with freshly chopped cilantro, and optionally add a thin slice of lemon on the rim of the bowl. Serve immediately with warm Moroccan khobz bread on the side.

Instead of: Vegetable broth

Use: Chicken broth can be used for a richer, non-vegetarian version of the soup, which is also very common in Moroccan households.

Instead of: Fresh cilantro

Use: Fresh flat-leaf parsley is an excellent substitute that is equally traditional in Moroccan cuisine and provides a slightly more neutral herbal flavor.

Instead of: Fresh ginger

Use: If fresh ginger is unavailable, use one teaspoon of ground ginger as a fallback, though the flavor profile will be noticeably different and less vibrant.

Instead of: Olive oil

Use: Argan oil, another Moroccan specialty, can be used as a finishing drizzle instead of olive oil for a distinctly nutty and authentic Moroccan flavor.