Moroccan Vegetable Soup

Moroccan Vegetable Soup

21
Laura Roberts 1

"A great winter-time vegetable soup, featuring pumpkin as the star."

Ingredients

1 h 30 m servings 147 cals
Serving size has been adjusted!

Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 147 kcal
  • 7%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 17.8g
  • 6%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 625 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

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  1. Heat 2 tablespoons olive oil in a large pot. Stir in onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrots and parsnips. Cover and cook until vegetables have softened slightly, about 5 minutes.
  2. Stir in the pumpkin puree and stock. Bring to a simmer and reduce heat to low. Cover and let simmer until vegetables are tender, about 40 minutes. Add lemon juice, salt, pepper, and cilantro. Taste and adjust seasonings, if necessary. Remove from heat and allow to cool.
  3. Ladle soup in batches into a food processor and blend until smooth (or use an immersion blender). If soup is too thick, thin with additional stock. Return pureed soup to the pot and heat through.
  4. To make the garnish, heat olive oil in a small skillet. Cook garlic and parsley over low heat 1 to 2 minutes. Stir in paprika. Swirl a half teaspoon of garnish on each serving of soup.

Reviews

21
  1. 26 Ratings

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Most helpful

A nice hearty soup for a rainy day. One word of caution if you're a beginner like me: My parsnip yielded more than one cup but I thought what the heck, don't be wasteful... wrong! It really over...

Most helpful critical

Not bad, not great.

A nice hearty soup for a rainy day. One word of caution if you're a beginner like me: My parsnip yielded more than one cup but I thought what the heck, don't be wasteful... wrong! It really over...

A great, easy, healthy soup! I doubled the amount of pumpkin puree so i could empty my large can. It wasn't too pumpkin-y. To add some variety to my lunch-time soup later in the week, I added so...

I love this soup. Great on a cold rainy day. I add cayenne pepper to bowl right before serving and it adds a nice heat profile. Also, for the garnish, i like to put the parsley, garlic, cila...

The first day I made this, I thought it was bland and not at all what I expected. I added cumin, crushed red pepper, and tons of black pepper, and still nothing. It sat uneaten in my fridge for ...

YUM!!!!!!!!!! I doubled the recipe and added about 1/2 cup of fresh cilantro and no oil. Delicious!

Fantastic!!! Both my husband and I LOVED it. I pretty much followed the recipe using a supermarket pack of 2 carrots, 1 big parsnip, 1/2 a small leek, 1 small celery stick, 1 small turnip, a l...

Very good soup! I also added the whole can of pumpkin (what do you do with the other half anyway?) and three good shakes of cayenne. I also only had chicken stock on hand and it worked well. ...

Not bad, not great.

Made this recipe as is and it was delicious! Both my children and my husband liked it. Good way to sneak in the veggies with little ones :).