Moroccan Vegetable Soup Recipe

• 2 tbsp Olive Oil
• 1 Onion (chopped)
• 1 cup Carrots (peeled, chopped)
• 1 cup Parsnips (peeled, chopped)
• 1 cup canned Pumpkin Puree
• 1 quart Vegetable Stock
• 1 tsp Lemon Juice
• Salt (to taste)
• Black Pepper (ground, to taste)
• ½ tsp dried Cilantro
  
  For Garnishing
• 2 tsp Olive Oil
• 1 clove Garlic (minced)
• 3 tbsp fresh Parsley (chopped)
• 1/8 tsp Paprika

• Place a large pot on fire and heat olive oil in it.
• Add onion and stir fry for about 5 minutes or till it softens and turns translucent.
• Add carrot and parsnips.
• Cover the pot and cook for about 5 minutes or till the vegetables turn slightly soft.
• Pour in pumpkin puree and vegetable stock.
• Simmer the mixture and reduce heat to low.
• Cover and simmer the vegetables for about 40 minutes.
• Add salt, black pepper, lemon juice and cilantro.
• Remove from heat and cool the soup.
• Ladle soup into a food processor and blend to a puree.
• Return the soup back to the pot and heat thoroughly.
• Place a small skillet on fire and heat olive oil.
• Add garlic and parsley. Stir fry for 1 to 2 minutes.
• Add in paprika.
• Spoon soup into soup bowls.
• Swirl a half teaspoon of the garnishing over each soup serving.
• Serve hot.