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Moroccan Vegetable Soup


30ml/2 tbsp olive or coconut oil

1 onion, chopped

225g carrots, chopped

225g parsnips, chopped

225g pumpkin

900ml of vegetable stock

Lemon juice, to taste

Salt and black pepper

A good pinch of paprika


Heat the oil in a large pan and fry the onion for about 3 minutes until softened, stirring occasionally.

Add the carrots and parsnips, stir well, cover and cook over a low heat for a further 5 minutes.

Cut the pumpkin into chunks, discarding the skin and pith, and stir into the pan. Cover and cook for another 5 minutes.

Add the stockand seasoning, and slowly bring to the boil.

Cover the pan and simmer very gently for 35-40 minutes until all the vegetables are tender.

After the soup has slightly cooled, puree it with a food blender or in a food processor until smooth.

If the texture is too thick for your liking you can just add a little extra water.

Reheat the soup if necessary.

Stir in lemon juice to taste.

To make the garnish, heat the oil in a small pan and add the garlic, parsley and coriander.

Fry gently for 1-2 minutes.

Add the paprika and stir well.

Pour into bowls and spoon a little garnish on top.


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