Moroccan Vegetable Soup You Have To Try

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Moroccan Vegetable Soup

"A awesome winter-time vegetable soup, featuring pumpkin because the star."

Ingredients :

2 tablespoons olive oil
1 onion, chopped
1 cup peeled, chopped carrots
1 cup peeled, chopped parsnips
1 cup canned pumpkin puree
1 quart vegetable stock
1 teaspoon lemon juice
salt to taste
floor black pepper to flavor
half of teaspoon dried cilantro
2 teaspoons olive oil (non-obligatory)
1 clove garlic, minced (optionally available)
3 tablespoons chopped fresh parsley (optional)
1/8 teaspoon paprika (optional)

Instructions :

Prep : 15M	Cook : 5M	Ready in : 1H30M

Heat 2 tablespoons olive oil in a large pot. Stir in onions; cook and stir until the onion has softened and grew to become translucent, about five mins. Add carrots and parsnips. Cover and prepare dinner till greens have softened barely, about five minutes.
Stir within the pumpkin puree and inventory. Bring to a simmer and decrease heat to low. Cover and permit simmer until greens are gentle, about 40 minutes. Add lemon juice, salt, pepper, and cilantro. Taste and alter seasonings, if vital. Remove from heat and allow to cool.
Ladle soup in batches into a meals processor and mix until smooth (or use an immersion blender). If soup is simply too thick, thin with additional stock. Return pureed soup to the pot and heat via.
To make the garnish, warmth olive oil in a small skillet. Cook garlic and parsley over low warmness 1 to two minutes. Stir in paprika. Swirl a half teaspoon of garnish on each serving of soup.

Notes :

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