Moroccan Vegetable Soup

This Moroccan-style vegetable soup recipe combines parsnips, carrots, and pumpkin seasoned with lemon and cilantro — it's a perfect cold-weather soup.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 147 Calories

Ingredients

• 1 cup canned pumpkin puree
• 1 teaspoon lemon juice
• 1 onion, chopped
• 1 clove garlic, minced
• 2 teaspoons olive oil
• 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. Add onion; cook until soft and translucent, about 5 minutes. Stir in carrots and parsnips; cover and cook until vegetables softened slightly, about 5 minutes.

Step 2

Add stock and pumpkin purée; bring to a simmer and reduce heat to low. Cover; simmer until vegetables are tender, about 40 minutes. Stir in lemon juice, cilantro, salt, and black pepper. Cool, about 30 minutes.

Step 3

Fill a blender halfway with soup; remove lid's center plug. Cover and hold down lid with a potholder; pulse a few times before leaving on to blend until smooth. Alternatively, use an immersion blender. Thin with additional stock if soup is too thick. Return puréed soup to the pot; heat on medium-low until hot, about 15 minutes.

Step 4

Meanwhile, heat 2 teaspoons olive oil in a small skillet over low heat. Add parsley and garlic; cook until garlic is fragrant, 1 to 2 minutes. Stir in paprika. Top soup servings with garlic-parsley mixture.