Moroccan Vegetable Soup Popular Recipes

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Moroccan Vegetable Soup

"A splendid winter-time vegetable soup, presenting pumpkin as the star."

Ingredients :

2 tablespoons olive oil
1 onion, chopped
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
ground black pepper to flavor
half of teaspoon dried cilantro
2 teaspoons olive oil (non-obligatory)
1 clove garlic, minced (non-obligatory)
3 tablespoons chopped clean parsley (optionally available)
1/8 teaspoon paprika (non-obligatory)

Instructions :

Prep : 15M	Cook : 5M	Ready in : 1H30M

Heat 2 tablespoons olive oil in a huge pot. Stir in onions; cook dinner and stir until the onion has softened and became translucent, approximately five minutes. Add carrots and parsnips. Cover and cook dinner until veggies have softened barely, about five mins.
Stir within the pumpkin puree and inventory. Bring to a simmer and reduce heat to low. Cover and allow simmer till vegetables are soft, approximately forty minutes. Add lemon juice, salt, pepper, and cilantro. Taste and adjust seasonings, if necessary. Remove from heat and permit to cool.
Ladle soup in batches right into a food processor and mix till smooth (or use an immersion blender). If soup is just too thick, skinny with extra inventory. Return pureed soup to the pot and heat via.
To make the garnish, heat olive oil in a small skillet. Cook garlic and parsley over low heat 1 to two minutes. Stir in paprika. Swirl a 1/2 teaspoon of garnish on each serving of soup.

Notes :

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