Moroccan vegetable puree soup

 

A simple blended vegetable soup that the whole family will enjoy It’s a nutritious and delicious way to use up leftover vegetables after man   couscous or at the end of the week.

Many countries around the world, including Morocco, enjoy vegetable puree soup.

Moroccan vegetable puree soup

This variation, which was introduced to me by my mother-in-law, includes vegetables such as carrots, cabbage, pumpkin, and turnips that are customarily eaten with Moroccan couscous.

In fact, I’m most likely to prepare this pureed vegetable soup a few days after serving couscous, when I have a surplus of vegetables that must be consumed.

The stated ingredients will create around 4 to 4 1/2 quarts of finely chopped veggies, which is sufficient for a very large pot of soup.

My children and I enjoy the soup with an abundance of carrots for flavor and color, but you can delete or substitute any of the vegetables to suit your family’s tastes. The potatoes contribute to the texture and body of the soup.

Adapting pureed vegetable soup is simple.

The variety and quantity of vegetables specified in the recipe are merely suggestions. As a general rule, you can modify the recipe by using whatever number of chopped vegetables you have on hand and then adding just enough stock or broth to cover the chopped vegetables.

 

Since the kind and quantity of vegetables I have on hand will change from week to week, this is my typical strategy. I will also incorporate any leftover cooked vegetables from the refrigerator.

Keep in mind that the flavor and appearance of the soup will be affected by the veggies you select.

For instance, if you use significantly more pumpkin and carrots than pale-colored veggies, your soup will be sweeter and brighter orange. If you leave out the pumpkin or reduce the amount of carrots, your soup will be yellower or greener.

In the end, nearly any combination of vegetables you possess will work. And I adore that the soup is super simple, delicious, and healthful to boot.

 

Aromatizing the soup

The majority of the taste comes from the vegetables and broth, stock, or bouillon used for cooking. In most cases, the pepper and salt already present in the broth are adequate for seasoning.

I occasionally add garlic, ginger, and turmeric for their health benefits rather than their flavor, as well as a pinch of cayenne pepper. A dash or two of vinegar also improves the flavor of the soup. However, each of these additions is optional.

Creating a Soup Puree

In recent years, I’ve begun pureeing soup directly in the pot with an immersion blender. However, when producing a large quantity of soup, a standard blender might be far more effective at achieving a smooth purée.

Moroccan vegetable puree soup

This Moroccan-style pureed vegetable soup is certain to become a family favorite. It is simple to prepare and contains a variety of vegetables that are typically seen in couscous, including carrots, turnips, cabbage, pumpkin, and zucchini.

Quantities and types of vegetables are suggestions only. You can use whatever ingredients you have on hand and add them to a pot, coarsely chopped. Just cover with broth, stock, or bouillon, and you’ll have a delicious bowl of soup.

 

• Suggested Mixed Vegetables (approximately 4.5 quarts when chopped)
• 1 onion, or 2 leeks
• 2 celery stems with leaves
• 2 medium carrots, peeled
• 4 medium turnips, peeled
• 3 small potatoes, peeled
• 3 medium zucchini, stems eliminated
• 1.5 cup peas or green beans
• 1 pumpkin wedge, peel discarded
• 1/2 small cabbage
• 1/4 modest cauliflower

 

Ingredients and seasoning

Three gallons of chicken or vegetable broth, stock, or bouillon
3 tablespoons butter or olive oil
1 bunch of parsley
If desired, add 1/2 teaspoon black pepper and salt.
Three cloves of garlic (optional)
2 teaspoons vinegar (optional)