{"id":9357,"date":"2026-05-09T07:47:43","date_gmt":"2026-05-09T07:47:43","guid":{"rendered":"https:\/\/auctionafrique.co.uk\/2026\/05\/09\/pureed-vegetable-soup-recipe-taste-of-maroc\/"},"modified":"2026-05-09T07:47:43","modified_gmt":"2026-05-09T07:47:43","slug":"pureed-vegetable-soup-recipe-taste-of-maroc","status":"publish","type":"post","link":"https:\/\/auctionafrique.co.uk\/ar\/2026\/05\/09\/pureed-vegetable-soup-recipe-taste-of-maroc\/","title":{"rendered":"Pureed Vegetable Soup Recipe – Taste of Maroc"},"content":{"rendered":"


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Pureed Vegetable Soup is popular in many parts of the world and Morocco is no exception. <\/p>\n

This version, taught to me by my mother-in-law, uses some of the veggies traditionally prepared with Moroccan couscous<\/a> such as carrots, cabbage, pumpkin, and turnips. <\/p>\n

In fact, I\u2019m 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.<\/p>\n

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. <\/p>\n

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\u2019s preferences. Potatoes help give the soup texture and body.<\/p>\n

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Some of the mixed vegetables used in the pureed vegetable soup. Photo: Christine Benlafquih | Taste of Maroc<\/figcaption><\/figure>\n

Pureed Vegetable Soup Is Easy to Adapt<\/span><\/h2>\n

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.<\/p>\n

In fact, that\u2019s my usual method since the variety and quantities of veggies I have on hand will vary from week to week. I\u2019ll also blend in any leftover cooked veggies that were in the fridge.<\/p>\n

Keep in mind that your own assortment of vegetables will contribute to the soup\u2019s flavor and appearance. <\/p>\n

For example, if you\u2019re using far more pumpkin and carrots as compared to pale hued vegetables, you\u2019ll 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.<\/p>\n

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.<\/p>\n

Seasoning the Soup<\/span><\/h2>\n

Most of the flavor comes from the veggies and cooking liquid of broth, stock or bouillon. Pepper, along with the salt that\u2019s already in the broth, is usually sufficient for the seasoning.<\/p>\n

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\u2019s flavor. But those additions are all optional.<\/p>\n

Pureeing the Soup<\/span><\/h2>\n

In recent years I\u2019ve 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.<\/p>\n

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Using an immersion blender to puree a small batch of soup. Christine Benlafquih | Taste of Maroc<\/figcaption><\/figure>\n

Note that you do need to be extra careful when pureeing hot soup in a blender<\/a> 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.<\/p>\n

A little water can be added to thin the soup if necessary. Once the soup is pureed, it\u2019s ready to be served as a starter or light meal alongside a bread such as khobz<\/a> or batbout<\/a>.<\/p>\n

We also enjoy it in Ramadan as an alternative to harira<\/a>. It keeps well in the fridge for up to five days or you can freeze it for much longer.<\/p>\n

For another vegetable soup, try Chorba Fassia<\/a>, a Moroccan diced vegetable soup similar to minestrone.<\/p>\n

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Moroccan Pureed Vegetable Soup<\/span><\/h2>\n

Christine Benlafquih | Taste of Maroc<\/span><\/p>\n

This Moroccan version of a pureed vegetable soup is sure to be a family favorite. Easy to make, it uses a mix of veggies that commonly show up in couscous such as carrots, turnips, cabbage, pumpkin and zucchini. <\/span>Quantities and variety of veggies are only suggestions. You can use whatever you have on hand and add them, coarsely chopped to a pot. Barely cover with broth, stock or bouillon and you’ll be well on the way to a fantastic bowl of soup!<\/span><\/div>\n

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Prep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

Cook Time <\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

Puree Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

Total Time <\/span>1 hour<\/span><\/span> hr<\/span> 15 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n

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Course <\/span>Soup<\/span><\/p>\n

Cuisine <\/span>International, Moroccan<\/span><\/p>\n<\/div><\/div>\n

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Yield <\/span>12<\/span> servings<\/span><\/span><\/p>\n

Calories <\/span>124<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n

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Suggested Mixed Vegetables (\u00a0approx. 4.5<\/span> quarts when chopped)<\/strong><\/h4>\n