Moroccan Vegetable Soup

Moroccan Vegetable Soup

20 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    1 h 30 m
Recipe by  Laura Roberts

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

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Ingredients

Adjust Servings

Original recipe yields 5 servings

Directions

  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.

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Reviews (20)

Rate This Recipe
Kelly
21

Kelly

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 overpowered the rest of the flavors. After adding more of everything else to balance it out, it turned out to be quite a good vegetarian dish.

PHATFREY
14

PHATFREY

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 some black beans and salsa, mixed, reheated and enjoyed. It was yummy!

Jamison
10

Jamison

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, cilantro in the food processor and make a pesto out of it. I find it intensifies the flavors of the garnish.

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 147 cal
  • 7%
  • Fat
  • 8 g
  • 12%
  • Carbs
  • 17.8 g
  • 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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Black Bean Vegetable Soup

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