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Moroccan Vegetable Soup
Source: dLife

A creamy, richly textured soup with parsnip and pumpkin.

Prep Time: 12 minutes
Cook Time: 50 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 144.1
Total Carbs 16.0 g
Dietary Fiber 3.9 g
Sugars 6.5 g
Total Fat 8.1 g
Saturated Fat 2.5 g
Unsaturated Fat 0.6 g
Potassium 169.7 mg
Protein 1.1 g
Sodium 182.9 mg
Dietary Exchanges
2 Fat , 2 1/2 Vegetables , 1/2 Fruits
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  olive oil
1 tbsp  butter
1 each  medium onions
1 cup  sliced carrots
1 cup  fresh sliced parsnip
1 cup  fresh cubed pumpkin
3 3/4 cup  low sodium vegetable broth
1 pinch  fresh lemon juice
1 pinch  salt and pepper
1 1/2 tsp  olive oil
0 1/2 each  medium garlic cloves
1 1/2 tbsp  chopped parsley
1 1/2 tbsp  fresh cilantro
1 pinch  paprika
  1. In large skillet, heat oil and butter over medium. Add onion and cook until softened.
  2. Add carrots and parsnips, cover and cook 5 minutes.
  3. Stir cubed pumpkin into skillet and cook 5 minutes. Add stock and seasoning and bring to boil. Cover and simmer 35 to 40 minutes.
  4. Cool soup slightly. Transfer to food processor or blender and purée until smooth (if soup seems thick, add a little water). Pour back into clean pan and reheat gently without boiling.
  5. To garnish, heat oil in small skillet and sauté garlic and herbs 1 to 2 minutes. Add paprika and stir well.
  6. Adjust seasoning and stir in lemon juice to taste. Pour into bowls and spoon a little garnish on top, carefully swirling into soup.

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