Moroccan Vegetable Soup
Description
This Moroccan-style vegetable soup recipe combines parsnips, carrots, and pumpkin seasoned with lemon and cilantro — it's a perfect cold-weather soup.
Ingredients
•
8 teaspoons olive oil
•
1 onion, chopped
•
1 cup peeled, chopped carrots
•
1 cup peeled, chopped parsnips
•
1 quart vegetable stock
•
1 cup canned pumpkin puree
•
1 teaspoon lemon juice
•
1/2 teaspoon dried cilantro
•
salt and ground black pepper to taste
•
2 teaspoons olive oil
•
3 tablespoons chopped fresh parsley
•
1 clove garlic, minced
•
1/8 teaspoon paprika
Directions
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.
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.
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.
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.