Moroccan vegetable soup with croutons

Moroccan vegetable soup with croutons

Moroccan vegetable soup with croutons


garlic – 1 large clove
cilantro – a bunch
olive oil – 3 tbsp
petiolar celery – 1 stalk
cabbage – 0.5 kg (preferably young)
carrots young – 4 young
tomato – 2 large
salt – to taste
sweet peppers – 2 red
onion – 1 onion


tomato – 1 ripe
bread – 6 pieces
garlic – 1 clove


Carrots and celery wash, clean and finely chop. In the saucepan where you will cook the soup, heat 1 tbsp olive oil and fry in it the carrots and celery, 10 minutes.

Cabbage to chop. The garlic peel, chop. Add the cabbage and garlic in the pan with the vegetables. Season with salt. Reduce the heat to low and simmer, stirring occasionally, 10 min. If necessary pour a little water.

Peppers and tomatoes wash. Cut the peppers into 4 pieces, remove core. On the tomatoes to make a cruciform incision. The vegetables drizzle with remaining olive oil and bake on the grill (or in oven at 200°C), 10 min. From tomatoes and peppers to remove the skin, flesh cut into cubes.

Onions clean, chop. Place them in a pan with stewed vegetables, mix, pour 1 liter of water. Bring to a boil. To cook under a lid 13 min.

Tomatoes and peppers to the pan with the soup and immediately remove from heat. Cover and allow to stand for 15 min.

Dry bread in the oven. Garlic peeled, cut a clove in half and RUB them bread. Tomato cut in half. Pulp of a tomato rubbed toast so that they soaked with tomato juice.

Vegetable soup serve with fresh cilantro and croutons.

Bon Appetit!

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