adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Moroccan Vegetable Soup
0 Likes
Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
90 minutes
"Earthiness of parsnips, carrots, and pumpkin brightened by zesty lemon and fragrant cilantro create a comforting winter soup, enhanced with an optional garnish."
Ingredients:
  • 1 cup peeled, chopped carrots
  • 1 cup peeled, chopped parsnips
  • 1 cup canned pumpkin puree
  • 1 quart vegetable stock
  • 1 teaspoon lemon juice
  • salt to taste
  • 0.5 teaspoon dried cilantro
  • 2 teaspoons olive oil
  • 1 clove garlic, minced
  • 3 tablespoons chopped fresh parsley
  • 0.125 teaspoon paprika
Instructions:
  • In a large pot over medium heat, warm 2 tablespoons of olive oil. Sauté the onions until soft and translucent for about 5 minutes. Mix in the carrots and parsnips, cover, and cook until slightly softened, approximately 5 minutes.
  • Combine the pumpkin puree and stock, then simmer gently over low heat with the lid on for about 40 minutes until the veggies are tender. Stir in lemon juice, salt, pepper, and cilantro. Adjust seasonings to taste. Remove from heat and let cool.
  • Blend soup in batches in a food processor until smooth, thin with extra stock if needed, then reheat in the pot.
  • For the garnish, warm olive oil in a small skillet. Sauté garlic and parsley on low heat for 1 to 2 minutes, then add paprika. Drizzle half a teaspoon of garnish onto each serving of soup.

Similar Recipes