Moroccan Vegetable Soup
Serves: 4
Citlalli Gibson
1 January 1970
Based on User reviews:
55
Spice
56
Sweetness
56
Sourness
52
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 tsps
Olive Oil (optional)1 cup
Carrot (peeled, chopped)1 cup
Pumpkin Puree (canned)1 tsp
Lemon Juice1 tsp
Cilantro (dried)1 clove
Garlic (minced optional)3 tbsps
Parsley (chopped fresh optional)1 tsp
Paprika (optional)Directions:
1
Heat 2 tablespoons olive oil in a large pot
2
Stir in onions; cook and stir until the onion has softened and turned translucent, about 5 minutes
3
Add carrots and parsnips
4
Cover and cook until vegetables have softened slightly, about 5 minutes
5
Stir in the pumpkin puree and stock
6
Bring to a simmer and reduce heat to low
7
Cover and let simmer until vegetables are tender, about 40 minutes
8
Add lemon juice, salt, pepper, and cilantro
9
Taste and adjust seasonings, if necessary
10
Remove from heat and allow to cool
11
Ladle soup in batches into a food processor and blend until smooth (or use an immersion blender)
12
If soup is too thick, thin with additional stock
13
Return pureed soup to the pot and heat through
14
To make the garnish, heat olive oil in a small skillet
15
Cook garlic and parsley over low heat 1 to 2 minutes
16
Stir in paprika
17
Swirl a half teaspoon of garnish on each serving of soup