Moroccan Vegetable Soup (Chorba)

More from this source
Eating Well
Nutrition per serving    (USDA % daily values)
CAL
396
FAT
70%
CHOL
31%
SOD
276%

Comments

Add a comment

Ingredients for 6 servings

2 small turnips, peeled and diced

1 medium onion, finely diced

1 large zucchini, peeled and cut into 1/4-inch dice

2 stalks celery, leaves included, thinly sliced

1 pound beef stew meat, (such as chuck) or lamb stew meat (shoulder or leg), trimmed and cut into 1/2-inch cubes

1 14-ounce can diced tomatoes

1/2 teaspoon freshly ground pepper

12 sprigs flat-leaf parsley, plus more leaves for garnish

2 tablespoons extra-virgin olive oil

6 cups reduced-sodium beef broth, or water

2 teaspoons ground turmeric

Pinch of saffron threads, (see Ingredient Note)

8 sprigs fresh cilantro, plus more leaves for garnish

2 carrots, diced

2 ounces angel hair pasta, (capellini), broken into small pieces (about 1/2 cup), or orzo, preferably whole-wheat

1-2 teaspoons salt

You might also like

Mami’s Sopita – Moroccan Vegetable Soup
The Shiksa in the Kitchen
Moroccan Vegetable Soup
AllRecipes.com
Moroccan Lentil & Vegetable Soup
Food.com
Moroccan Vegetable Soup
Foodista.com
Weight Watchers Garden Vegetable Soup
The Dr. Oz Show
Vegetable Soup With Lime
Gluten Free Goddess
Lulu’s Apple And Root Vegetable Soup
Lulu Powers
Quinoa Vegetable Soup with Kale
Cookie and Kate
Breakfast Vegetable-Miso Soup With Chickpeas
Whole Living
Mixed Vegetable Soup
Whole Living