Moroccan Vegetable Soup

This Moroccan-style soup combines parsnips, carrots, and pumpkin seasoned with lemon and cilantro. A great cold-weather soup! The garnish is optional.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 147 Calories

Ingredients

• 1 cup canned pumpkin puree
• 1 teaspoon lemon juice
• 1 onion, chopped
• 1 clove garlic, minced
• salt and ground black pepper to taste
• 3 tablespoons chopped fresh parsley
• 1 cup peeled, chopped carrots
• 1 cup peeled, chopped parsnips
• 1 quart vegetable stock
• 8 teaspoons olive oil
• 0.125 teaspoon paprika
• 0.5 teaspoon dried cilantro

Recipe Instructions

Step 1

Heat 2 tablespoons olive oil in a large pot. Stir in onion and cook until soft and translucent, about 5 minutes. Add carrots and parsnips. Cover and cook until vegetables have softened slightly, about 5 minutes.

Step 2

Add 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 let cool.

Step 3

Ladle soup in batches into a food processor and blend until smooth. Alternatively, use an immersion blender. If soup is too thick, thin with additional stock. Return pureed soup to the pot and heat on medium-low until hot.

Step 4

Meanwhile, heat 2 teaspoons olive oil in a small skillet. Cook garlic and parsley over low heat until garlic is fragrant, 1 to 2 minutes. Stir in paprika. Ladle soup into bowls and top with garlic-parsley mixture.