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Pureed Vegetable Soup is popular in many parts of the world and Morocco is no exception. This Moroccan version uses some of the veggies traditionally prepared with couscous such as carrots, cabbage, pumpkin and turnips. In fact, I’m most likely to make this pureed vegetable soup a few days after serving couscous since I tend to have lots of extra veggies that must be used up.
The ingredients listed in the recipe will yield approximately 4 to 4 1/2 quarts of chopped vegetables, which makes a very large pot of soup. My kids and I like the soup best with lots of carrots for flavor and color, but you can omit or replace any of the vegetables to suit your family’s preferences. Potatoes help give the soup texture and body.
Pureed Vegetable Soup Is Easy to Adapt
The assortment and quantities of veggies listed in the recipe are only guidelines. As a rule of thumb, you can adjust the recipe by using whatever quantity of vegetables you have and then add enough stock or broth to barely cover the chopped veggies. In fact, that’s my usual method since the variety and quantities of veggies I have on hand will vary from week to week.
Keep in mind that your own assortment of vegetables will contribute to the soup’s flavor and appearance. For example, if you’re using far more pumpkin and carrots as compared to pale hued vegetables, you’ll have a sweeter, brighter orange soup. If you go light on the carrots or omit pumpkin while adding more green veggies, your soup will likely be golden or greener in color.
In the end, almost any combination of veggies you have will work well. And I love the fact that the soup is incredibly easy, tasty and healthy to boot.
Seasoning the Soup
Most of the flavor comes from the veggies and cooking liquid of broth, stock or bouillon. Pepper, along with the salt that’s already in the broth, is usually sufficient for the seasoning.
Sometimes I like to add garlic, ginger and a little turmeric more for their health benefits than flavor, and on occasion a tiny bit of cayenne pepper. A splash or two of vinegar also enhances the soup’s flavor. But those additions are all optional.
Pureeing the Soup
In recent years I’ve been using an immersion blender to puree the soup right in the pot. However, if making a large batch, a regular blender can be much more efficient at processing the soup to a smooth puree.
Note that you do need to be extra careful when pureeing hot soup in a blender to avoid getting burned. Work in batches filling the blender no more than half full and leave the feeder tube out of the lid so steam can escape. Cover with a towel and hold the top firmly down while you process.
We also enjoy it in Ramadan as an alternative to harira. It keeps well in the fridge for up to five days or you can freeze it for much longer.
Moroccan Pureed Vegetable Soup
Suggested Mixed Vegetables ( approx. 4.5 quarts when chopped)
- 1 onion - or 2 leeks
- 2 stalks celery - with leaves
- 12 medium carrots - peeled
- 4 medium turnips - peeled
- 3 small potatoes - peeled
- 3 medium zucchini - stems discarded
- 1.5 cups peas or green beans
- 1 wedge pumpkin - rind discarded
- 1/2 small cabbage
- 1/2 small cauliflower
Stock and Seasoning
- 3 quarts broth, stock or bouillon - chicken or vegetable
- 3 tablespoons butter or olive oil
- 1 handful parsley
- 1/2 teaspoon black pepper
- salt - to taste, if needed
- 3 cloves garlic - (optional)
- 2 teaspoons vinegar - (optional)
- Coarsely chop all the vegetables and place them in a stock pot.
- Add the seasoning and enough stock, broth or bouillon to barely cover the veggies.
- Bring the stock to a boil over high heat. Reduce the heat to medium and simmer the soup, partially covered, for 30 to 40 minutes.
- Allow the soup to cool for 20 minutes. Puree the vegetables in the pot with an immersion blender, or process the veggies with the broth in batches in a blender. (See notes below.)
- If the pureed vegetable soup is thicker than you like, stir or blend in a small amount of water or additional broth.
- Taste and adjust seasoning. Serve warm.
- Leftover Pureed Vegetable Soup will keep well in the fridge for up to five days or in the freezer for up to two months.
- Please be extra careful when pureeing hot soup, particularly if using a regular blender. Only fill the blender jar half full, leave the feeding tube out of the lid so steam can escape, hold a towel over the lid, and process at a lower speed. Otherwise pressure can build up in the jar and push the top right off, allowing the soup to splatter and burn you.
- Lots of other veggies and legume combinations work well in this soup such as cauliflower, broccoli, butternut squash, etc. You might also consider adding a bowlful of red lentils.
- Fresh or powdered ginger can be added as seasoning. Sometimes I add a little cayenne pepper for heat.
Nutrition information is provided as a courtesy and is only an estimate obtained from online calculators. Optional ingredients may not be included in the nutritional information.REVIEW THIS RECIPE
Sunday 11th of April 2021
This sounds delicious. How much would you say a wedge of pumpkin is? Would I be able to substitute canned pumpkin, instead?
Sunday 11th of April 2021
I typically use wedges of pumpkin that range from 250 to 500 grams, but there's no set weight to use. I don't recommend canned pumpkin for this recipe. Perhaps look for frozen pumpkin, or you might consider using fresh acorn squash or butternut squash as an alternative.
Saturday 13th of March 2021
Sorry, but how is this soup Moroccan? Seems very neutral as to country.
Saturday 13th of March 2021
Hi Mary. Variations of pureed vegetable soup can be found in lots of cuisines, including Moroccan. This particular one uses a mix of veggies that commonly show up in Couscous with Seven Vegetables such as carrots, turnips, cabbage, pumpkin, and zucchini. It's how my Moroccan mother-in-law taught me to make it, and that's why I describe it as Moroccan.