Moroccan Spiced Parsnip Soup

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!

Course Dinner, Soup

Cuisine Moroccan

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 418kcal

Author Karly Gomez

Ingredients

Parsnip Soup

2 tablespoons olive oil
4 cups parsnips peeled and chopped
2 cups cauliflower chopped
6 cloves garlic chopped
2 teaspoons ras el hanout
2 teaspoons cumin
1 teaspoon kosher salt
½ teaspoon cracked pepper
2 cups vegetable broth
1 ½ cups unsweetened coconut milk
2 cups water

Topping

2 teaspoons olive oil + more as needed
1 cup walnuts chopped
1 cup sweet tango apples diced
1 teaspoon fresh lemon juice
1 teaspoon za'atar seasoning
2 teaspoons fresh parsley chopped
kosher salt to taste

US Customary - Metric

Instructions

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.

Notes

Always double-check ingredient labels to ensure they are compliant to your dietary needs.

Nutrition