Authentic Moroccan Vegetable Soup Recipe

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
• 0.5 teaspoon dried cilantro
• salt and ground black pepper to taste
• 2 teaspoons olive oil
• 3 tablespoons chopped fresh parsley
• 1 clove garlic, minced
• 0.13 teaspoon paprika

Instructions

1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened and translucent, approximately 5 minutes. Stir in the carrots and parsnips; cover and cook until the vegetables have slightly softened, about 5 minutes.
2. Pour in the vegetable stock and pumpkin purée; bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and simmer until all vegetables are tender, around 40 minutes. Stir in fresh lemon juice, chopped cilantro, salt, and freshly ground black pepper. Allow the soup to cool slightly, about 30 minutes.
3. Carefully fill a blender halfway with the hot soup; remove the lid's center plug for ventilation. Secure the lid tightly with a potholder; pulse a few times, then blend continuously until completely smooth. Alternatively, use an immersion blender directly in the pot. If the soup is too thick, thin it with additional vegetable stock. Return the puréed soup to the pot; heat on medium-low until heated through, approximately 15 minutes.
4. While the soup is heating, heat 2 teaspoons of olive oil in a small skillet over low heat. Add the minced parsley and garlic; cook until the garlic becomes fragrant, about 1 to 2 minutes. Stir in the paprika. Garnish each serving of soup with the flavorful garlic-parsley mixture before serving.

Nutrition

• Calories: 147 kcal
• Fat Content: 8 g
• Fiber Content: 5 g
• Sugar Content: 8 g
• Sodium Content: 625 mg
• Protein Content: 2 g
• Carbohydrate Content: 18 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g