Moroccan Lamb Vegetable Soup Recipes

MOROCCAN VEGETABLE SOUP

Moroccan Vegetable Soup image

A great winter-time vegetable soup, featuring pumpkin as the star.

Provided by Laura Roberts

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes

Time 1h30m

Yield 5

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 onion, chopped
1 cup peeled, chopped carrots
1 cup peeled, chopped parsnips
1 cup canned pumpkin puree
1 quart vegetable stock
1 teaspoon lemon juice
salt to taste
ground black pepper to taste
½ teaspoon dried cilantro
2 teaspoons olive oil
1 clove garlic, minced
3 tablespoons chopped fresh parsley
⅛ teaspoon paprika

Steps:

Heat 2 tablespoons olive oil in a large pot. Stir in onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrots and parsnips. Cover and cook until vegetables have softened slightly, about 5 minutes.
Stir in the pumpkin puree and stock. Bring to a simmer and reduce heat to low. Cover and let simmer until vegetables are tender, about 40 minutes. Add lemon juice, salt, pepper, and cilantro. Taste and adjust seasonings, if necessary. Remove from heat and allow to cool.
Ladle soup in batches into a food processor and blend until smooth (or use an immersion blender). If soup is too thick, thin with additional stock. Return pureed soup to the pot and heat through.
To make the garnish, heat olive oil in a small skillet. Cook garlic and parsley over low heat 1 to 2 minutes. Stir in paprika. Swirl a half teaspoon of garnish on each serving of soup.

Nutrition Facts : Calories 147 calories, Carbohydrate 17.8 g, Fat 8 g, Fiber 4.8 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 625.3 mg, Sugar 7.5 g

MOROCCAN LAMB & VEGETABLE SOUP

Moroccan Lamb & Vegetable Soup image

Make and share this Moroccan Lamb & Vegetable Soup recipe from Food.com.

Provided by FDADELKARIM

Categories Lamb/Sheep

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 22

Ingredients

2 tablespoons olive oil
2 tablespoons butter
1 lb lamb, cut into chunks
2 ripe tomatoes, chopped
1 1/2 onions, diced
1 -2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1/4 teaspoon powdered saffron
2 cups water
3 cups vegetable broth
2 potatoes, peeled & cut into chunks
2 large carrots, peeled & cut into chunks
2 zucchini, trimmed & sliced
2 celery ribs, trimmed & cut into chunks
1 (15 ounce) can chickpeas, drained & rinsed
1 tablespoon fresh cilantro
3/4 cup uncooked pasta (such as bowties or macaroni)
1 tablespoon lemon juice

Steps:

In a large pot combine the olive oil & butter. Saute the lamb, tomato, & onion for 3 minutes. Then add the spices & continue to cook for 5 more minutes, stirring constantly.
Pour in the water & broth and bring to a gentle boil. Reduce heat then simmer for 1 hour.
Put all the vegetables & cilantro into the pot, cover & simmer for additional 30 minutes or until both the meat & vegs are tender. Stir from time to time & add more water if needed.
Add in the lemon juice & vermicelli and cook for 15 minutes. Adjust seasoning to taste, adding more salt, pepper, & cayenne if needed.

Nutrition Facts : Calories 309.7, Fat 12.9, SaturatedFat 4.8, Cholesterol 37.6, Sodium 525.3, Carbohydrate 35.4, Fiber 5.9, Sugar 4.2, Protein 14.2

MOROCCAN LENTIL SOUP WITH VEGGIES

Moroccan Lentil Soup with Veggies image

My family and I have been trying to eat healthy, so I started adding veggies to all my soups. This recipe is easy to make, fun, and delicious. You can modify it in many ways; add your own favorite cooking oil, as well as your own greens. Serve with toasted rosemary bread. Yum!

Provided by Sassy Moroccan

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 1h15m

Yield 7

Number Of Ingredients 16

Ingredients

¼ cup olive oil
4 large carrots, chopped
1 large white onion, finely chopped
2 teaspoons kosher salt
2 teaspoons chopped fresh parsley
1 teaspoon ground black pepper
½ teaspoon ground ginger
½ teaspoon dried tarragon
½ teaspoon cumin
1 (16 ounce) package dry lentils
1 cup crushed tomatoes
2 quarts vegetable broth
1 (10 ounce) package spinach
1 large zucchini, cut into small pieces
1 pinch salt to taste
1 teaspoon olive oil, or to taste

Steps:

Heat 1/4 cup olive oil in a large pot over medium heat. Cook and stir carrots, onion, salt, parsley, black pepper, ginger, tarragon, and cumin in the hot oil until the onion is translucent, 5 to 7 minutes.
Stir lentils and tomatoes into the carrot mixture. Pour vegetable broth over the vegetables, stir, and bring to a boil. Reduce heat to low, place a cover on the pot, and simmer until the lentils are tender, 45 to 50 minutes.
Stir spinach and zucchini into the broth mixture; simmer until the zucchini is tender, about 7 minutes more. Remove pot from heat and season soup with salt. Drizzle 1 teaspoon olive oil over the soup before serving.

Nutrition Facts : Calories 390 calories, Carbohydrate 56.1 g, Fat 10.2 g, Fiber 24.4 g, Protein 20.7 g, SaturatedFat 1.3 g, Sodium 1190.9 mg, Sugar 8.6 g

MOROCCAN LENTIL & VEGETABLE SOUP

Moroccan Lentil & Vegetable Soup image

Not only does this taste good it's very healthy. This recipe is from a diabetic cook book. Lots of vegetable, and because the lentils are high in soluble fiber this is a good recipe to lower blood cholesterol.

Provided by Marlitt

Categories Clear Soup

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves, minced
1/2 cup dry lentils, sorted, rinsed and drained
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon black pepper
1/2 teaspoon ground cinnamon
3 3/4 cups reduced-sodium chicken broth
1/2 cup celery, chopped
1/2 cup sun-dried tomato, chopped
1 medium summer squash, chopped
1/2 cup green bell pepper, chopped
1/2 cup parsley, chopped
1 cup plum tomato, chopped
1/4 cup cilantro or 1/4 cup basil, chopped

Steps:

Heat oil in medium saucepan over medium heat.
Add onion and garlic; cook 4 to 5 minutes or until onion is tender, stirring occasionally.
Stir in lentils, coriander, cumin, black pepper and cinnamon; cook 2 minutes.
Add chicken broth, celery and sun-dried tomatoes; bring to a boil over high heat. Reduce heat to low; simmer, covered 25 minutes.
Stir in squash, bell pepper and parsley. Continue cooking covered 10 minutes or until lentils are tender.
Top with plum tomatoes and cilantro just before serving.

Nutrition Facts : Calories 146.4, Fat 3.9, SaturatedFat 0.7, Sodium 155.2, Carbohydrate 21.3, Fiber 7.6, Sugar 5.4, Protein 9.3

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