Ingredients
-
2
-
1
-
2
-
1
-
6
-
1
-
2
-
2
-
2
-
1
-
12
-
8
-
1
-
2
-
1 - 2
Directions
Moroccan Vegetable Soup (Chorba), From Eating Well magazine, October 2008 Chorba is Morocco’s answer to minestrone It’s hearty with chunks of beef or lamb, plenty of vegetables and a bit of pasta Turmeric gives the broth a rich, golden-orange color , First I need to say that I skipped the meat it’s self but did use the beef broth We loved this soup, the spice flavors make it something special It was hearty enought to become dinner with the orzo It would also be great with garbanzo’s in place of the pasta 😀
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Steps
|
1
Done
|
Heat Oil in a Dutch Oven Over Medium-High Heat. |
|
2
Done
|
Add Onion and Turmeric; Stir to Coat. |
|
3
Done
|
Add Meat and Cook. Stirring Occasionally, Until the Onion Is Tender, 4 to 5 Minutes. |
|
4
Done
|
Add Broth (or Water), Tomatoes and Their Juice, Turnips, Carrots, Celery and Saffron. |
|
5
Done
|
Tie Parsley and Cilantro Sprigs Together With Kitchen String and Add to the Pot. |
|
6
Done
|
Bring the Soup to a Boil. |
|
7
Done
|
Cover and Reduce to a Simmer. |
|
8
Done
|
Cook Until the Meat Is Tender, 45 to 50 Minutes. |
|
9
Done
|
Stir in Zucchini and Cook, Covered, Until Soft, 8 to 10 Minutes. |
|
10
Done
|
Add Pasta and Cook Until Soft, 4 to 10 Minutes, Depending on the Type of Pasta. |
|
11
Done
|
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. |
|
12
Done
|
Serve Sprinkled With Parsley and/or Cilantro Leaves, If Desired. |
