Moroccan Vegetable Soup
This easy vegetable soup is so smooth and creamy, it's light, yet satisfying and full of flavour. It’s also very simple to make, and naturally gluten-free & vegan when using only vegetable stock. That’s right, no cream or butter is needed to make this dreamy, creamy soup.
Equipment
- Hand Blender
Ingredients
- 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
Instructions
- 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.