Mouthwatering Moroccan Pureed Vegetable Soup
Mouthwatering Moroccan Pureed Vegetable Soup is a cherished dish around the world, especially in Morocco. This version, handed down from my mother-in-law, showcases a variety of vegetables that are typically prepared with Moroccan couscous, including carrots, cabbage, pumpkin, and turnips. Notably, I often whip up this soup following a couscous meal since I usually have leftover vegetables that need using.
Ingredients for Moroccan Pureed Vegetable Soup
This recipe yields approximately 4 to 4½ quarts of this delightful soup. You can personalize your soup with vegetables based on your preference. Here are the suggested ingredients:
Vegetable Selection
- 1 onion or 2 leeks
- 2 stalks celery (with leaves)
- 12 medium carrots (peeled)
- 4 medium turnips (peeled)
- 3 small potatoes (peeled)
- 3 medium zucchinis (stems discarded)
- 1.5 cups peas or green beans
- 1 wedge pumpkin (rind discarded)
- ½ small cabbage
- ½ small cauliflower
Stock and Extras
- 3 quarts broth or vegetable stock
- 3 tablespoons butter or olive oil
- 1 handful parsley
- ½ teaspoon black pepper
- Salt to taste
- 3 cloves garlic (optional)
- 2 teaspoons vinegar (optional)
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Preparation Method for Moroccan Pureed Soup
To make this nourishing soup, begin by coarsely chopping all the vegetables and placing them in a stock pot. Add the seasoning and enough broth to cover the veggies barely. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to medium and let the soup simmer for 30 to 40 minutes, partially covered.
After cooking, allow the soup to cool for about 20 minutes. You can puree the vegetables in the pot directly using an immersion blender or transfer the contents to a regular blender in batches. If you’re not familiar with hot blending safety, ensure you work in small amounts to prevent accidents. Remember to leave the feeding tube open to let steam escape, and use a towel to cover the lid while blending.
Serving and Storing Your Soup
Once pureed, adjust the soup’s consistency with additional water or broth if desired. Finally, taste and adjust the seasoning. Serve the Moroccan Pureed Vegetable Soup warm as a starter or a light meal, paired alongside traditional bread like khobz or batbout. My family enjoys it during Ramadan as a lighter alternative to harira. This soup can be refrigerated for up to five days or frozen for extended enjoyment.
Embrace the variations by experimenting with different vegetables from your pantry. Feel free to add legumes or spices such as ginger or cayenne for an extra kick. Other combinations like cauliflower or butternut squash make delightful changes to this robust soup.
