Moroccan Vegetable Soup


  • salt to taste
  • ground black pepper to taste
  • ½ teaspoon dried cilantro
  • 2 teaspoons olive oil
  • 1 clove garlic, minced
  • 3 tablespoons chopped fresh parsley
  • ⅛ teaspoon paprika
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 cup peeled carrots
  • 1 cup peeled parsnips
  • 1 cup canned pumpkin puree
  • 1 quart vegetable stock
  • 1 teaspoon lemon juice


  • Heat 2 tablespoons olive oil in a large pot. Stir in onions; cook and stir about 5 minutes. Add carrots and parsnips. Cover and cook about 5 minutes.
  • Stir in the pumpkin puree and stock. Bring to a simmer and reduce heat to low. Cover and let simmer about 40 minutes. Add lemon juice, salt, pepper, and cilantro. Remove from heat.
  • Place soup in batches into a food processor and blend until smooth.
  • To make the garnish, heat olive oil in a small skillet. Cook garlic and parsley over low heat 1 to 2 minutes. Stir in paprika.

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