MOROCCAN VEGETABLE SOUP

                                                                 MOROCCAN VEGETABLE SOUP

CREAMY PARSNIP AND PUMPKIN GIVE THIS SOUP A WONDERFULLY RICH TEXTURE.

                                                                               

INGREDIENTS

15 ml/ 1 tbsp olive or sunflower oil

1 tbsp butter

I onion, chopped

225 g carrots,chopped

225 g  pumpkin

225 g parsnips

3 3/4 cups vegetable or chicken stock

lemon juice, to taste

salt and freshly ground black pepper

FOR THE GARNISH

1½ tsp olive oil

½ garlic clove, finely chopped

3 tbsp chopped fresh parsley and 

coriander, mixed good 

pinch of paprika

METHOD 

1. Heat the oil and butter in a large pan and fry the onion for about 3 minutes, until soft Add the carrots and parsnips, stir well, cover and cook over a gentle  heat for 5 minutes.

2. Cut the pumpkin into chunks, discarding the skin and pith, and stir into the pan. Cover and cook for further 5 minutes, then add the stock  and seasoning and slowly bring to the boil. Cover and leave to simmer very gently for 35-40 minutes. until the vegetables are tender .
3. Allow the soup to cool slightly, then puree in a food processor or blender until smooth, adding a little extra stock if the soup is too thick. Pour into a clean saucepan.and reheat gently.

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

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