Recipe by Laura Roberts
"A great winter-time vegetable soup, featuring pumpkin as the star."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
peeled, chopped carrots
peeled, chopped parsnips
canned pumpkin puree
salt to taste
ground black pepper to taste
chopped fresh parsley
A nice hearty soup for a rainy day. One word of caution if you're a beginner like me: My parsnip yielded more than one cup but I thought what the heck, don't be wasteful... wrong! It really overpowered the rest of the flavors. After adding more of everything else to balance it out, it turned out to be quite a good vegetarian dish.
Not bad, not great.
A great, easy, healthy soup! I doubled the amount of pumpkin puree so i could empty my large can. It wasn't too pumpkin-y. To add some variety to my lunch-time soup later in the week, I added some black beans and salsa, mixed, reheated and enjoyed. It was yummy!
I love this soup. Great on a cold rainy day. I add cayenne pepper to bowl right before serving and it adds a nice heat profile. Also, for the garnish, i like to put the parsley, garlic, cilantro in the food processor and make a pesto out of it. I find it intensifies the flavors of the garnish.
The first day I made this, I thought it was bland and not at all what I expected. I added cumin, crushed red pepper, and tons of black pepper, and still nothing. It sat uneaten in my fridge for three days until I decided to take it to work for lunch... I added a little curry powder and BAMMMMM!!! GREATEST. SOUP. EVER. Needs a lot more spice, a few days to sit, and then this is an incredible recipe! Thanks!
YUM!!!!!!!!!! I doubled the recipe and added about 1/2 cup of fresh cilantro and no oil. Delicious!
Fantastic!!! Both my husband and I LOVED it. I pretty much followed the recipe using a supermarket pack of 2 carrots, 1 big parsnip, 1/2 a small leek, 1 small celery stick, 1 small turnip, a lot of parsley, and 1 sprig of dill. I added 1/2 a sweet onion. I sauteed everything but the herbs in olive oil for a few minutes before adding the pumpkin (1/2 a can) and the vegetable stock. I added salt, pepper, and dried cilantro to taste and simmered for about 45-50 min. covered. I then blended with an emersion blender. I made the garnish separately and included the dill, which I had also chopped. I eyeballed the paprika and probably used much more than 1/8 tsp. Instead of adding the garnish to our bowls, I added it into the soup since we ate 1/2 of it and will have the rest another day. I will definitely be making this soup again and again. It is very warming and filling so it is great for winter. I recommend the recipe highly.
Very good soup! I also added the whole can of pumpkin (what do you do with the other half anyway?) and three good shakes of cayenne. I also only had chicken stock on hand and it worked well. Add some good bread and it's perfect for a chilly Fall day. Oh, and an immersion blender is one of the best purchases I've ever made. Buy one!
* Percent Daily Values are based on a 2,000 calorie diet.
Moroccan Vegetable Soup
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 72
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A hearty beef and barley soup loaded with plenty of vegetables.
See how to make a healthy, super-simple vegetable soup.
See how to make a super-simple soup with veggies and ground beef.