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Recipe for :

Morrocan Vegetable Soup

This recipe comes from the the Bitchin Kitchen web site which is run by Faith Heinauer. This is what she said in describing Bitchin Kitchen:

" I grew up in a household that loved not only food, but also the creative process of cooking and entertaining. My father is a professional chef and my mother was a former pastry chef. After earning my degree in hotel and restaurant management, I joined my father's catering business and started teaching cooking classes. Growing up in the restaurant scene offers a lot of culinary observations; add my knack for experimenting in the kitchen, and you've got my collection of recipes and tricks of the trade. So, if you want to talk food, get a great recipe or hear the latest culinary scoop, you're at the right place!"

You will also find details of Faith's book at the site where you can also order your copy.

"Moroccan food is fragrant, flavorful and fantastically delicious! These two dishes depict the spicy, sun-filled flavorful food of Morocco".


2 Tablespoons olive oil
1 onion, chopped
1 cup carrots, peeled and chopped into 1-inch cubes
1 cup parsnips, peeled and chopped into 1-inch cubes
1 cup pumpkin purée
4 cups vegetable (or chicken) stock
1 teaspoon lemon juice
salt and freshly ground pepper
1/2 teaspoon coriander

2 teaspoons olive oil
1 garlic clove, finely chopped
3 Tablespoons chopped parsley

  • Place the olive oil in a large pan and sauté the onion over medium heat until translucent, about 5 minutes.
  • Add the carrots and parsnips, cover the pan with a lid and cook for 5 minutes.
  • Add the pumpkin and vegetable stock. Reduce heat to low, cover and leave to simmer for 40 minutes, stirring occasionally.
  • Add the lemon juice, salt, pepper and coriander. Taste and season with additional spice.
  • Allow the soup to cool somewhat, then puree in a food processor or blender until smooth. If the soup gets too thick, it can be thinned with additional stock.

To make the garnish:

  • Heat the olive oil in a small pan and gently fry the garlic and parsley for 1 - 2 minutes.
  • Add the paprika and stir until combined.
  • Pour soup into bowls, and swirl the garnish on the soup.