Libyan Soup Recipe
Preparation time
Cooking time
Total time
A quick, delicious take on Libyan soup a tomato-rich soup with scatterings of pasta stars and chickpeas. A soup that can be made in minutes and is a good way to use leftover vegetables or roasted meat. This is the Vegan version and is very tasty.
Recipe type: Soups
Cuisine: Libyan
Servings: 4-6
  • 1 onion fried in a little olive oil
  • 1 tablespoon tomato paste
  • 1 heaped teaspoon turmeric
  • salt, black pepper and chilli powder to taste
  • ½ teaspoon ground cinnamon
  • 1 carton of tomato passata
  • water to thin to your desired thickness
  • 1 vegetarian stock cube
  • 4 Tablepsoons -1 tin of chickpeas rinsed
  • 4-5 heaped tablespoons pasta stars or couscous more for a thicker soup
  • Optional:
  • Parsley to garnish
  • For a meat version add any fish, leftover roasted meats cut into small cubes
  1. Fry the onions until translucent.
  2. Add the tomato paste and fry until the tomato paste releases its oils.
  3. Spoon in the spices and stir.
  4. Pour in the passata, water and crumble in the stock cube and add the chickpeas.
  5. Heat the soup through and just before serving add the pasta stars or couscous.
  6. Cook for the length of time stated on the packet.
  7. For a thicker soup add more pasta stars or couscous but a little goes a long way in this recipe.
  8. Serve and enjoy
Add roasted meat, or chunks of tofu if desired.
The quantity can vary my recipe made 6 huge bowls of soup you may add more or less water, Any leftovers can be enjoyed the next day.
If you don't think you will not eat all the soup, only add pasta to the amount you will eat that day and when you reheat the soup the next time, add the raw pasta to the saved batch and reheat.
Recipe by Marissa's Recipes & Ideas at