Add this Moroccan Spiced Parsnip Soup to your list of easy homemade soup recipes, because the flavor will have you coming back for more, and doubleplusbonus it’s gluten-free, vegan, and Whole30 compliant!
I adore this soup. Not just because it’s an easy soup recipe, but because it has a flavor very different from traditional, wholesome comfort food-style soups.
Which isn’t to say it’s bad, because it’s quite the opposite!
Funnily enough, this isn’t even the soup I was trying to create. Can you imagine that?
I was on the hunt for purple carrots, because I reeeeeeeeeeally wanted to make a purple soup. I couldn’t find any in town, so I enlisted my husband’s help since he works in the Cities.
No luck there, either. It was very surprising, and also very disappointing.
No purple carrot soup for this girl.
All wasn’t lost, however! If you saw in my IG Stories the other week, I managed to whip up this easy soup recipe, and I am finally finally finally sharing it.
There is a lot to love here. This recipe is vegan, gluten-free, AND Whole30 compliant. It definitely doesn’t taste as healthy as it is, though.
Ras el Hanout
One of the main components of this recipe is the spice blend known as Ras el Hanout. It’s used heavily in Moroccan cuisine, and you can even find it in my Easy Moroccan Harira. But what is in Ras el Hanout?
Depending on the brand or recipe, the amount of each spice can vary, as well as the spices themselves. This is a solid blend, if you don’t want to attempt to whip up your own.
Normally I would say a soup recipe should stand alone, but in truth, this soup is totally not complete without the topping.
Don’t you dare skip this.
I guess I don’t really say a soup should stand alone, because I otherwise wouldn’t be topping my tomato soup with burrata, or my black bean soup with fresh corn, Mexican cheese, and spicy tortilla rounds!
- With toasted walnuts, sweet tango apples, and parsley, there is plenty of texture to add to a smooth spoon of soup
- Tossed with a little of my homemade za’atar seasoning for depth of flavor
- Make a double or triple batch if you just can’t get enough (much noms!)
Get ready to enjoy a soup made from my heart, for your belly, tonight!
More Easy Soup Recipes
Moroccan Spiced Parsnip Soup
- In a large saucepan, heat the olive oil over medium, then add the parsnips, cauliflower, and garlic. Cook until lightly golden, around 5 minutes, stirring occasionally.
- Add the ras el hanout, cumin, salt, and pepper and cook until fragrant, around 2 minutes. Add the vegetable broth, coconut milk, and water, stir to combine, then bring to a simmer and cook until the vegetables are soft, around 20 minutes.
- Puree the soup in a high-powered blender until very smooth, working in batches if needed. Return to saucepan and adjust seasoning if needed.
- To make the topping, heat olive oil in a small pan over medium-low heat. Add the chopped walnuts and toast until golden, stirring frequently, around 5 minutes. Remove from heat and allow to cool slightly. Toss the diced apple with the lemon juice, then add to the walnuts. Sprinkle with the za'atar and toss gently, then add the parsley and toss once more. Sprinkle with salt if desired.
- Ladle soup into bowls and sprinkle heartily with the topping. Serve immediately.