When you are looking for a comforting and easy veggie-packed meal, this smooth vegetable soup is what you need. It traditionally uses root veggies but can easily be adapted to what is in season, and with added olive oil for extra nutritional goodness, it’s perfect all year round. It’s perfect for busy weekdays and great for any diet plan.
A Kid-Friendly Soup Recipe
This delicious Moroccan vegetable soup recipe is perfect for getting kids to eat vegetables that they wouldn’t normally touch. My children are not great vegetable lovers but they really enjoy this soup. I serve it to my children with boiled egg halves and toast strips for fun dipping.
One of the advantages of the soup being blended is that children can taste and benefit from the flavours of the vegetables without seeing or feeling the textures. Moreover, children can even drink it from the bowl with a straw with less mess and for a more enjoyable experience.
Moroccans call this soup Shorba Al Khodra, which means vegetable soup in Arabic. This vegetable soup recipe is the second most popular soup to make during Ramadan (Harira being No1). It is common to make during the fasting month due to the many vitamins & minerals that we tend to lack eating at this time.
Not A Fan Of Vegetarian Soup?
While this soup is traditionally vegetarian, it is extremely common for people to use meat stock too. For example, I happened to make this soup with real chicken stock this time, and if you are a fan of bone broth, then this can be used too. However, it can easily be made completely vegetarian by replacing the chicken stock with 1 vegetable stock cube added to 1 and 1/2 pints of boiled water. If you are not vegetarian and you don’t have any stock you can use a chicken, beef or lamb stock cube instead, it tastes just as nice 😉
The Right Soup Consistency For You
Everyone likes their soup in different ways, some might prefer it thick and others will prefer it thinner in consistency. The measurements I have shared in this recipe are for a medium consistency, so if you prefer your soup thicker, just reduce the amount of water added. If you would like it thinner, wait until you have blended the soup before adjusting the consistency. This way you can add more water while stirring and checking it at the same time.
Moroccan Vegetable Soup
- Hand Blender
- 1 Large onion peeled & sliced
- 3 Fresh Tomatoes halved & cored
- 2 Carrots peeled & sliced
- 2 Small Turnips peeled & sliced
- 200 g Pumpkin or butternut squash peeled & cut
- 200 g Cabbage roughly sliced
- 2 Parsnips peeled & sliced
- 1 Potato or Sweet Potato peeled & sliced
- 1 Courgette no need to peel, just remove the root head, wash and slice
- 1 Fresh Capsicum Red Pepper halved and deseeded
- ½ batch Parsley washed & chopped
- ½ batch Coriander washed and chopped
- 1-2 Celery Sticks washed and chopped
- ½ Fresh Lemon Juiced
- 1 ½ pints Meat Stock or 1 stock cube
- 1 tsp Sea Salt to taste
- 1 tsp Ground Black Pepper
- ½ tsp Ground Ginger
- ½ tsp Ground Cinnamon
- 3 tbsp Olive Oil add more if you like
- Wash all the veggies and herbs and just cut them into chunks as the soup will be blended after anyway.
- I used a pressure cooker to cook this soup, however, you can just as easily use any big enough pot, it just may take longer and you may have to keep topping up the water, the vegetables must always be just about covered with water/stock while cooking and before blending.
- If you are not using meat or chicken stock just add all the above ingredients to a suitable-sized pot, and boil until soft before liquidizing, it's really that simple.
- Everyone tends to like their soup in different consistencies, if after blending it you find it's still a little too thick for your liking then just add more water to taste, but remember to adjust the salt and spices to taste too if you do so.