Moroccan Spiced Parsnip Soup
User Reviews
5
Moroccan Spiced Parsnip Soup
Description
Moroccan Spiced Parsnip Soup starts by sautéing peeled, chopped parsnips, cauliflower, and garlic in olive oil until lightly golden. Then, it’s seasoned with Ras el hanout, cumin, salt, and cracked black pepper before simmering in vegetable broth, coconut milk, and water until the vegetables soften. Blending yields a smooth, creamy soup with subtle sweetness from the parsnips and richness from the coconut milk.
The soup’s flavor is earthy and warmly spiced with the specific blend of Moroccan spices. The cooking method softens the vegetables while developing aromatic notes in the broth. The finished soup is velvety and comforting.
For topping, walnuts are toasted in olive oil, then combined with diced sweet apples tossed in lemon juice and za’atar seasoning, and finished with fresh chopped parsley. This adds contrasting textures and freshness that complement the warm soup.
Serve this soup as a starter or light meal. The combination of creamy, spiced vegetables with bright, crunchy toppings creates a balanced dish with complexity. The notes caution to check ingredient labels for dietary needs to ensure compliance.
Ingredients
Parsnip Soup
- 2 tablespoons olive oil
- 4 cups parsnip peeled and chopped
- 2 cups cauliflower chopped
- 6 cloves garlic chopped
- 2 teaspoons ras el hanout
- 2 teaspoons cumin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper cracked
- 2 cups vegetable broth
- 1 ½ cups coconut milk unsweetened
- 2 cups water
Topping
- 2 teaspoons olive oil + more as needed
- 1 cup walnuts chopped
- 1 cup apple diced, sweet tango variety
- 1 teaspoon lemon juice fresh
- 1 teaspoon za'atar seasoning
- 2 teaspoons parsley chopped, fresh
- kosher salt to taste
Instructions
- In a large saucepan, heat the olive oil over medium, then add the parsnips, cauliflower, and garlic. Cook until lightly golden, around 5 minutes, stirring occasionally.
- Add the ras el hanout, cumin, salt, and pepper and cook until fragrant, around 2 minutes. Add the vegetable broth, coconut milk, and water, stir to combine, then bring to a simmer and cook until the vegetables are soft, around 20 minutes.
- Puree the soup in a high-powered blender until very smooth, working in batches if needed. Return to saucepan and adjust seasoning if needed.
- To make the topping, heat olive oil in a small pan over medium-low heat. Add the chopped walnuts and toast until golden, stirring frequently, around 5 minutes. Remove from heat and allow to cool slightly. Toss the diced apple with the lemon juice, then add to the walnuts. Sprinkle with the za'atar and toss gently, then add the parsley and toss once more. Sprinkle with salt if desired.
- Ladle soup into bowls and sprinkle heartily with the topping. Serve immediately.
Notes
- Always verify ingredient labels to confirm all components meet your dietary requirements, especially for spice blends and packaged goods.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 29g | 10% |
| Protein | 6g | 12% |
| Fat | 33g | 51% |
| Saturated Fat | 14g | 70% |
| Sodium | 736mg | 31% |
| Potassium | 737mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 36.4mg | 40% |
| Calcium | 96mg | 10% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
