Winter Soup Recipes!

I love soups.  I remember eating them all the time with my mom growing up.  Even now, we enjoy going out and grabbing a nice bowl of soup or better yet, making our own.  This is definitely the time of year to make them!  And since I'll be making loads of them over the next few weeks, I thought I'd share one of my favorite recipes with you.  Ladies, this is a hit with men too - something about the garnish that is tantalizing!

Moroccan Vegetable Soup

Ingredients:

• 2-3 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 8 ounces carrots, chopped
• 8 ounces parsnips, chopped
• 8 ounces pumpkin, chopped (seeds and pith discarded)
• 3 3/4 cups vegetable stock
• lemon juice to taste
• sea salt and fresh ground pepper to taste

Garnish Ingredients:

• 1 1/2 teaspoons extra-virgin olive oil
• 1 garlic clove, finely chopped
• 1 1/2 tablespoons fresh parsley, chopped
• 1 1/2 tablespoons fresh cilantro, chopped
• 1/4 teaspoon paprika

Directions:

• Heat the oil in a large pan and fry the onion for 3 minutes until soft.
• Add carrots and parsnips.  Cover and cook for 5 minutes.
• Add pumpkin to pan, cook for further 5 minutes.
• Add stock and seasoning, bring to the boil.  Cover and simmer for 35-40 minutes.
• Allow soup to cool slightly, then pour into food processor / blender and puree until smooth.  Add a little extra water if the soup seems too thick.
• Pour back into the pan and reheat gently without boiling.
• Adjust the seasoning and stir in lemon to taste.

Garnish Directions:

• Heat oil in a small pany and fry the garlic and herbs for 1-2 minutes.
• Add the paprika and stir well.

To serve:

• Pour soup into bowls, drizzle a little olive oil and a bit of the garnish on top.

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