Total Time
6hrs 45mins
Prep 45 mins
Cook 6 hrs

A nice, subtly-spiced intro to Moroccan flavors, with no meat.

Ingredients Nutrition


  1. In a slow cooker, toss together the parsnips, turnips, onions, carrots, apricots, and prunes.
  2. Season with turmeric, cumin, ginger, cinnamon, cayenne pepper, parsley, and cilantro.
  3. Pour in the vegetable broth.
  4. Cover and cook on High 3 hours or Low 6 hours.


Most Helpful

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 : (

srjeffreys February 27, 2010

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

C-J from the UK March 10, 2009

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.

eBear! February 25, 2009

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