Moroccan Vegetable Soup

2013-01-27
  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 1:25 h
  • Ready In : 1:35 h

Moroccan vegetable soup. Tasty vegetable soup with spicy Charmoula sauce.

Ingredients

  • 2 teaspoons extra virgin oil
  • 1 large onion,peeled and chopped
  • 2 cloves garlic,peeled and finely chopped
  • 1½ cups diced butternut squash
  • 1½ cups carrots,peeled and diced
  • 3/4 cup diced celery
  • 2 teaspoons grated ginger
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon crumbled saffron threads
  • 6 cups (1.5L) chicken broth
  • 6 oz (180 ml) can Italian plum tomatoes,chopped with juice
  • 3/4 cup green lentils
  • 1 cinnamon stick
  • salt and freshly ground black pepper to taste
  • Charmoula Sauce:
  • 2 cloves garlic,peeled and finely chopped
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped fresh parsley
  • 1/4 cup (60 ml) extra virgin olive oil
  • 1/4 cup (60 ml) freshly squeezed lemon juice
  • 1½ teaspoons paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • cayenne pepper

Method

Step 1

Heat olive oil in a large heavy pan. Add onions and garlic and sauté for 6-8 minutes,until onions are soft.

Step 2

Add squash,carrots,ginger,celery,red pepper flakes and saffron. Sauté for a further 5 minutes.

Step 3

Add chicken broth,tomatoes with their juice lentils and cinnamon stick,seasonings. Bring to a boil,then reduce heat,cover and simmer for 1 hour,stirring occasionally to break up tomatoes.

Step 4

Remove cinnamon stick. Season Moroccan vegetable soup to taste with salt and black pepper. Serve each portion of Moroccan vegetable soup topped with 2 teaspoons Charmoula sauce.

Step 5

Charmoula Sauce: Combine all ingredients in food processor. Blend until smooth.

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