Moroccan Vegetable Soup (Chorba)

Recipe by kitty.rock
READY IN: 1hr 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil in a dutch oven over medium-high heat.
  • Add onion and turmeric; stir to coat.
  • Add meat and cook. stirring occasionally, until the onion is tender, 4 to 5 minutes.
  • Add broth (or water), tomatoes and their juice, turnips, carrots, celery and saffron.
  • Tie parsley and cilantro sprigs together with kitchen string and add to the pot.
  • Bring the soup to a boil.
  • Cover and reduce to a simmer.
  • Cook until the meat is tender, 45 to 50 minutes.
  • Stir in zucchini and cook, covered, until soft, 8 to 10 minutes.
  • Add pasta and cook until soft, 4 to 10 minutes, depending on the type of pasta.
  • Discard the parsley and cilantro sprigs. Season with salt (start with 1 teaspoon if you're using beef broth; add more if you're using water) and pepper.
  • Serve sprinkled with parsley and/or cilantro leaves, if desired.
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