Moroccan-Spiced Vegetable Beef Soup Recipe

Name: Moroccan-Spiced Vegetable Beef Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 2 teaspoons ground coriander; 2 1/2 teaspoons ground cumin; 2 teaspoons dry mustard; ½ cups beef broth, plus reserved meat (see recipe); Kosher salt and freshly ground pepper to taste; 15 shallots, peeled; 12 medium carrots, peeled and cut into 1 1/2-inch lengths; 3 tablespoons unsalted butter, melted; 3/4 teaspoon kosher salt; Freshly ground pepper to taste; 6 large red potatoes, scrubbed and cut into large chunks; 1 1/2 teaspoons kosher salt; 1 tablespoon unsalted butter; 1 1/2 tablespoons chopped cilantro; Freshly ground pepper to taste; 1 1/2 cups plain low-fat yogurt; 1/4 cup Dijon mustard; 1 tablespoon ground cumin; ⅛ teaspoon cayenne; ⅛ teaspoon kosher salt; 1 tablespoon chopped cilantro

Servings: persons

1 tablespoon canola oil
2 teaspoons ground coriander
2 1/2 teaspoons ground cumin
2 teaspoons dry mustard
½ cups beef broth, plus reserved meat (see recipe)
Kosher salt and freshly ground pepper to taste
15 shallots, peeled
12 medium carrots, peeled and cut into 1 1/2-inch lengths
3 tablespoons unsalted butter, melted
3/4 teaspoon kosher salt
Freshly ground pepper to taste
6 large red potatoes, scrubbed and cut into large chunks
1 1/2 teaspoons kosher salt
1 tablespoon unsalted butter
1 1/2 tablespoons chopped cilantro
Freshly ground pepper to taste
1 1/2 cups plain low-fat yogurt
1/4 cup Dijon mustard
1 tablespoon ground cumin
⅛ teaspoon cayenne
⅛ teaspoon kosher salt
1 tablespoon chopped cilantro

1
To make the soup, heat the oil in a large pot over low heat.
2
Add the coriander, cumin and mustard and cook, stirring constantly, for 30 seconds.
3
Add the broth, raise heat and simmer for 20 minutes.
4
Reheat before serving and add salt and pepper to taste.
5
To make the carrots, preheat the oven to 425 degrees.
6
In a shallow baking pan, toss the shallots and carrots with 3 tablespoons butter, salt and pepper and roast, stirring occasionally, until the shallots are soft and the carrots are browned and tender, about 40 minutes.
7
Set aside.
8
Meanwhile, place potatoes in a saucepan with 1/2 teaspoon salt, cover with cold water.
9
Boil until tender, about 8 minutes.
10
Drain and toss with 1 tablespoon butter, cilantro, 1 teaspoon of salt and pepper.
11
Set aside.
12
In a small bowl, mix together the yogurt, mustard, cumin, cayenne and salt.
13
Place the reserved meat, the carrots, the potatoes and the yogurt in separate bowls.
14
Garnish the yogurt with cilantro.
15
Ladle the soup into 6 bowls.
16
Serve, passing the condiments separately.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 tablespoon canola oil, 2 teaspoons ground coriander, 2 1/2 teaspoons ground cumin, 2 teaspoons dry mustard, and more.

Yes, Moroccan-Spiced Vegetable Beef Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan-Spiced Vegetable Beef Soup

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