For a richer flavor, consider using roasted pumpkin instead of canned puree. Simply roast pumpkin chunks until tender, then scoop out the flesh and puree it. Feel free to add a pinch of red pepper flakes for a touch of heat. This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving. Garnish with a dollop of Greek yogurt or a swirl of coconut milk for added creaminess. If you don't have fresh parsley, you can substitute with 1 tablespoon of dried parsley, added along with the cilantro. Consider adding other vegetables like zucchini or sweet potatoes to make your own unique version.
Moroccan Vegetable Soup
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PREP TIME15 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 30 mins
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SERVING5 People
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VIEWS125
Embark on a culinary journey to Morocco with this vibrant and warming vegetable soup. Sweet parsnips, earthy carrots, and creamy pumpkin are infused with the bright zest of lemon and the aromatic touch of cilantro, creating a symphony of flavors that will delight your senses. Perfect for chilly evenings, this soup is a celebration of seasonal ingredients and exotic spices.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Fiber5 g
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Protein2 g
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Saturated Fat1 g
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Sodium625 mg
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Sugar8 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the diced carrots and parsnips. Cover and cook, stirring occasionally, until the vegetables have softened slightly, about 5 minutes.
02
StepAdd the pumpkin puree and vegetable stock to the pot. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let the soup simmer until the vegetables are tender, about 40 minutes. Stir in the lemon juice, dried cilantro, salt, and pepper. Taste and adjust seasonings as needed.
03
StepCarefully ladle the soup in batches into a food processor or blender and blend until smooth and creamy. Alternatively, use an immersion blender directly in the pot. If the soup is too thick, thin it with additional vegetable stock until you reach your desired consistency. Return the pureed soup to the pot and heat over medium-low heat until hot.
04
StepWhile the soup is heating, prepare the garlic-parsley topping. In a small skillet, heat the remaining 2 teaspoons of olive oil over low heat. Add the minced garlic and chopped parsley and cook until the garlic is fragrant, about 1 to 2 minutes. Be careful not to burn the garlic. Stir in the sweet paprika.
05
StepLadle the hot soup into bowls and generously top with the garlic-parsley mixture. Serve immediately and enjoy!
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Emerson Kris
Feb 15, 2025This soup is so flavorful and easy to make! My whole family loved it.
Lenore Jacobs
Nov 25, 2024I used my immersion blender and it worked perfectly. The texture was so smooth and creamy.
Eveline Rath
Apr 28, 2024I'm not a huge fan of pumpkin, but this soup changed my mind. It's so delicious!
Neoma Ullrich
Apr 26, 2024I added a pinch of ginger and it was amazing!
Jimmie Marvin
Apr 17, 2024This is my new go-to soup recipe. Thank you!