Prep 45 mins
Cook 6 hrs
A nice, subtly-spiced intro to Moroccan flavors, with no meat.
- 1⁄2 lb parsnip, peeled and diced
- 1⁄2 lb turnip, peeled and diced
- 2 medium onions, chopped
- 1⁄2 lb carrot, peeled and diced
- 12 dried apricots, chopped
- 12 pitted prunes, chopped
- 1 teaspoon ground turmeric
- 2 teaspoons ground cumin
- 1⁄2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cayenne pepper
- 1 tablespoon dried parsley
- 1 tablespoon dried cilantro
- 2 (14 ounce) cans vegetable broth
- In a slow cooker, toss together the parsnips, turnips, onions, carrots, apricots, and prunes.
- Season with turmeric, cumin, ginger, cinnamon, cayenne pepper, parsley, and cilantro.
- Pour in the vegetable broth.
- Cover and cook on High 3 hours or Low 6 hours.
It sounded really interesting, but the flavors of the prunes didn't really go with the spices and the rest of the soup. I had to throw it all out : (
Lovely flavour had a little bit of spice about it. Preparation time a wee bit lengthy would use food processor next time. I reduced the Vegetable Broth by half (between 400-500ml Vegetable Stock in metric). As someone who is a meat eater this is a nice flavoursome dish. Would definitely make this again
I made this but with many alterations for taste and for what I had on hand - a lack of parsnips and fresh carrots in addition to a dislike for turnip lead to a change to two small potatoes, a red pepper, a can of carrots, and a can of chickpeas. I also cut out 14 ounces of veg broth since I wanted less salt; so I added in a can of diced tomatoes. I love how easy your recipe is, and especially that it's meat-free! I'll be sure to keep some fresh carrots and parsnips on hand for next time - I can imagine how great they'd taste.