How To Make Moroccan Roasted Vegetable Soup
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 large eggplant, cubed
- 2 zucchinis, sliced
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 1 onion, diced
- 3 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
-
Preheat the oven to 425°F (220°C).
-
In a large bowl, toss the eggplant, zucchinis, red and yellow bell peppers, onion, and garlic with olive oil, cumin, coriander, turmeric, cinnamon, salt, and pepper.
-
Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for about 25-30 minutes, or until they are golden and tender.
-
In a large pot, heat the vegetable broth over medium heat. Add the roasted vegetables and simmer for another 10 minutes.
-
Use an immersion blender or transfer the soup to a blender in batches, and blend until smooth and creamy.
-
Taste the soup and adjust the seasonings if needed, adding more salt, pepper, or spices according to your preferences.
-
Serve the Moroccan roasted vegetable soup hot, garnished with fresh cilantro.
Nutrition
- Calories : 220kcal
- Total Fat : 9g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 800mg
- Total Carbohydrates : 32g
- Dietary Fiber : 10g
- Sugar : 12g
- Protein : 6g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
