Moroccan Vegetable Soup Recipe

Moroccan Vegetable Soup Recipe
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Moroccan Vegetable Soup is a delicious, lip-smacking winter-time delicacy. Learn how to make/prepare Moroccan Vegetable Soup by following this easy recipe.
Moroccan Vegetable Soup Recipe
Preparation Time 15 Minutes
Cooking Time 55 Minutes
Difficulty Average
Recipe Type Veg.
Serves 5
Calories Per Serving 147
  • 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
How to make Moroccan Vegetable Soup:
  • 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.