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Recipe: Moroccan Vegetable Soup No Meat
Similar Categories: Moroccan, Vegetable, Soup, Meat
SERVINGS: 6 CUPS
2 tbs. olive oil
1 lb carrots, diced
2 yellow bell peppers, diced
2 cups diced sweet onion
4 cloves garlic, sliced
2 tsp each ground cumin and sweet paprika
1 1/2 tsp salt or to taste
1/4 cup fresh lemon juice, or to taste
Heat oil in pot. Add next 6 ingredients, cover, stirring, cook 15 min. until
vegetables are soft but not brown. Add 4 cups water and the salt. Simmer
covered 10 min. to blend flavors. Puree in batches in food processor or blender
until as coarse or fine as desired. Pour into a container, stir in lemon juice
and refrigerate until cold or up to 4 days.
2 tbs. olive oil
1 lb carrots, diced
2 yellow bell peppers, diced
2 cups diced sweet onion
4 cloves garlic, sliced
2 tsp each ground cumin and sweet paprika
1 1/2 tsp salt or to taste
1/4 cup fresh lemon juice, or to taste
Heat oil in pot. Add next 6 ingredients, cover, stirring, cook 15 min. until
vegetables are soft but not brown. Add 4 cups water and the salt. Simmer
covered 10 min. to blend flavors. Puree in batches in food processor or blender
until as coarse or fine as desired. Pour into a container, stir in lemon juice
and refrigerate until cold or up to 4 days.
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