Moroccan Vegetable Soup (SB)

By hmp13

Ingredients

• 1 tablespoon olive or sunflower oil
• 1 tablespoon butter
• 1 onion, chopped
• 1 1/2 cups chopped carrot
• 1 1/2 cups chopped parsnip
• 8 ounces pumpkin
• 3 3/4 About 3 3/4 cups vegetable stock
• Lemon juice, to taste
• Salt and pepper
• For Garnish
• 1 1/2 teaspoons olive oil
• 1/2 garlic clove, minced
• 3 tablespoons chopped fresh parsley and cilantro, mixed
• A good pinch of paprika

Preparation

Step 1

Heat the oil and butter in a large pan. Add the onion and fry for about 3 minutes until soft, stirring occasionally. Add the carrots and parsnips and stir well. Cover and cook over low heat for 5 minutes longer.

Cut the pumpkin into chunks, discarding the skin and pith. Stir into the pan, cover and cook for 5 minutes longer. Add the stock and seasoning and slowly bring to a boil. Cover and simmer for 35 to 40 minutes until the vegetables are tender.

Leave the soup to cool slightly. Pour into a food processor or blender and puree until smooth, adding a little extra water if the soup seems too thick. Pour back into the rinsed pan and reheat slowly.

To make the garnish, heat the oil in a small pan. Add the garlic and herbs and fry for 1 to 2 minutes. Add the paprika and stir well.

Adjust the seasoning of the soup and stir in lemon juice to taste. Pour into bowls and spoon a little of the prepared garnish on top, which should then be lightly swirled into the soup.