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Pureed vegetable soup is popular in many parts of the world, and Morocco is no exception.
This version, taught to me by my mother-in-law, uses some of the vegetables traditionally prepared with Moroccan couscous such as carrots, cabbage, squash and turnips.
In fact, I’m very likely to make this pureed vegetable soup a few days after serving the couscous since I tend to have a lot of extra vegetables that need to be used up.
The ingredients listed in the recipe will yield approximately 4-4 1/2 quarts of chopped vegetables, which makes a very large pot of soup.
My kids and I like soup with lots of carrots best for flavor and color, but you can omit or substitute any vegetables based on your family’s preferences. The potatoes help give texture and body to the soup.
Pureed vegetable soup is easy to adapt
The assortment and quantities of vegetables listed in the recipe are guidelines only. As a general rule, you can modify the recipe by using the amount of vegetables you have and then add enough broth to barely cover the chopped vegetables.
In fact, this is my usual method as the variety and quantity of vegetables I have available varies from week to week. I will also mix in any leftover cooked vegetables that were in the fridge.
Keep in mind that your assortment of vegetables will contribute to the flavor and appearance of the soup.
For example, if you use a lot more squash and carrots than light-colored vegetables, you’ll get a sweeter, brighter orange soup. If you go light on the carrots or omit the squash by adding more green vegetables, your soup will likely be golden brown or greener in color.
Ultimately, almost any combination of vegetables will work well. And I love that the soup is incredibly easy, tasty and healthy.
Season the soup
Most of the flavor comes from the vegetables and the cooking liquid of the broth, broth, or broth. For the seasoning, pepper is usually sufficient, together with the salt already present in the broth.
Sometimes I like to add garlic, ginger and a little turmeric more for their health benefits than flavor, and sometimes a little cayenne pepper. Even a splash or two of vinegar enhances the flavor of the soup. But these additions are all optional.
Blend the soup
For the past few years I have used an immersion blender to blend soup directly in the pot. However, if you’re making a large batch, a regular blender can be much more efficient at turning the soup into a smooth puree.
Keep in mind that you have to be very careful when puree the hot soup in a blender to avoid getting burned. Work in batches, filling the blender no more than half, and leave the feed tube outside the lid so steam can escape. Cover with a towel and hold the top down firmly while processing.
If necessary you can add a little water to thin the soup. Once the soup is pureed, it is ready to be served as a starter or light meal alongside a bread such as khobz or batbout.
We also enjoy it during Ramadan as an alternative to harira. It keeps well in the refrigerator for up to five days, or you can freeze it for much longer.
For another vegetable soup, try Chorba Fassia, a Moroccan diced vegetable soup similar to minestrone.
Moroccan vegetable soup
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Recommended mixed vegetables ( approx. 4.5 quarters when chopped)
- 1 onion – OR 2 leeks
- 2 stems celery – with leaves
- 12 medium carrots – bald
- 4 medium turnips – bald
- 3 small potatoes – bald
- 3 medium zuchinis – discarded stems
- 1.5 cups peas or green beans
- 1 wedge pumpkin – crust discarded
- 1/2 sprouts
- 1/2 small cauliflower
Broth and seasoning
- 3 quarters broth, broth or broth – chicken or vegetables
- 3 spoons butter or olive oil
- 1 handful parsley
- 1/2 teaspoon black pepper
- salt – as desired, if necessary
- 3 Cloves garlic – (optional)
- 2 teaspoons vinegar – (optional)
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Coarsely chop all the vegetables and place them in a pot.
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Add the dressing and enough broth, stock, or broth to barely cover the vegetables.
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Bring the broth to a boil over high heat. Reduce heat to medium and simmer soup, partially covered, for 30 to 40 minutes.
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Let the soup cool for 20 minutes. Blend the vegetables in the pot with an immersion blender, or blend the vegetables with the broth in portions in the blender. (See notes below.)
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If the pureed vegetable soup is thicker than you like, stir or blend with a small amount of additional water or broth.
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Taste and adjust the seasoning. Serve hot.
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Leftover pureed vegetable soup keeps well in the refrigerator for up to five days or in the freezer for up to two months.
- Please be especially careful when blending hot soup, especially if you are using a regular blender. Fill the blender jug only halfway, leave the feed tube outside the lid so the steam can escape, hold a towel over the lid, and proceed at a lower speed. Otherwise, pressure could build up in the jar and push the top off, allowing the soup to splatter and burn you.
- Many other vegetable and legume combinations work well in this soup such as cauliflower, broccoli, squash, etc. You might also consider adding a bowl of red lentils.
- Fresh or powdered ginger can be added as a condiment. Sometimes I add a little cayenne pepper to heat it up.
Serving: 1servingCalories: 124kcalCarbohydrates: 18GProtein: 5GFat: 5GSaturated fats: 1GSodium: 960mgPotassium: 804mgFiber: 6GSugar: 9GVitamin A: 10534UIC vitamin: 72mgSoccer: 85mgIron: 2mg
Nutritional information is provided as a courtesy and is only an estimate obtained from online calculators. Optional ingredients may not be included in nutritional information.
Christine Benlafquih is the founding editor of Taste of Maroc and owner of Taste of Casablanca, a food tour and culinary activities business in Casablanca. A long-time resident of Morocco, she has written extensively about Moroccan cuisine and culture. She was a Moroccan cuisine expert for The Spruce Eats (formerly About.com) from 2008 to 2016.
