Moroccan Vegetable Soup

Moroccan Vegetable Soup

Moroccan Vegetable Soup
A wonderful soup for cold weather is made with parsnips, carrots, and pumpkin and seasoned with lemon and cilantro. Although not required, the garnish is a nice touch.

Heat 2 tablespoons olive oil in a large pot.

Stir in onions; cook and stir until the onion has softened and turned translucent about 5 minutes.

Add carrots and parsnips.

Cover and cook until vegetables have softened slightly about 5 minutes.

Stir in the pumpkin puree and stock.

Bring to a simmer and reduce heat to low.

Cover and let simmer until vegetables are tender about 40 minutes.

Add lemon juice salt pepper and cilantro.

Taste and adjust seasonings if necessary.

Remove from heat and allow to cool.

Ladle soup in batches into a food processor and blend until smooth (or use an immersion blender).

If soup is too thick thin with additional stock.

Return pureed soup to the pot and heat through.