Moroccan-Style Vegetable Soup

8 Servings

Try this Moroccan-Style Vegetable Soup recipe, or post your own recipe for Moroccan-Style Vegetable Soup

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Moroccan-Style Vegetable Soup Ingredients

2 tb Safflower oil	2 ts Ground cumin
2 lg Onions,chopped	3/4 ts Turmeric
2 md Potatoes,scrubbed and cut	2 c Chick peas,canned or
2 c Raw pumpkin or butternut	Salt to taste
2 lg Carrots,coarsely chopped	Fresh ground pepper to taste
1 cn Plum tomatoes with liquid,	1 c Whole grain couscous

Instructions for Moroccan-Style Vegetable Soup

Heat the oil in a large soup pot. Add the onions and saute over moderate heat until golden. Add the potatoes, pumpkin or squash, carrots, tomatoes, and enough water to cover. Bring to a boil, then add the seasonings and simmer over low heat, covered, for approximately 45 minutes, or until the vegetables are tender. Add the chick peas and season to taste with salt and pepper. Simmer over very low heat for another 15 minutes. In the meantime, place the couscous in an oven-proof bowl. Cover with two cups of boiling water, then cover the bowl and let stand for 15 minutes. Fluff with a fork. Place a small amount of the couscous in each soup bowl, then ladle the soup over it. Serve at once. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Main Ingredient: SoupCuisine: Uncategorized