Moroccan Vegetable Soup Recipe

Name: Moroccan Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onions finely chopped; 2 tablespoons olive oil, extra-virgin; 2 teaspoons turmeric ground; 1 pound lamb stew meat or beef stew meat, trimmed and cut into 1/2-inch cubes; 6 cups beef stock reduced-sodium or water; 14 ounces tomatoes, canned diced; 2 small turnip peeled and diced; 2 each carrots diced; 2 stalks celery leaves included, thinly sliced; 1 pinch saffron threads; 12 each parsley sprigs flat-leaf, plus more leaves for garnish; 8 each cliantro sprigs fresh, plus more leaves for garnish; 1 large zucchini peeled and cut into 1/4-inch dice; 2 ounces angel hair pasta broken into small pieces, about 1/2 cup, whole-wheat; 1 teaspoon salt or to taste; 1/2 teaspoon black pepper freshly ground

Servings: persons

1 medium onions finely chopped
2 tablespoons olive oil, extra-virgin
2 teaspoons turmeric ground
1 pound lamb stew meat or beef stew meat, trimmed and cut into 1/2-inch cubes
6 cups beef stock reduced-sodium or water
14 ounces tomatoes, canned diced
2 small turnip peeled and diced
2 each carrots diced
2 stalks celery leaves included, thinly sliced
1 pinch saffron threads
12 each parsley sprigs flat-leaf, plus more leaves for garnish
8 each cliantro sprigs fresh, plus more leaves for garnish
1 large zucchini peeled and cut into 1/4-inch dice
2 ounces angel hair pasta broken into small pieces, about 1/2 cup, whole-wheat
1 teaspoon salt or to taste
1/2 teaspoon black pepper freshly ground

1
Heat oil in a Dutch oven over medium-high heat.
2
Add onion and turmeric; stir to coat.
3
Add meat and cook, stirring occasionally, until the onion is tender, 4 to 5 minutes.
4
Add broth (or water), tomatoes and their juice, turnips, carrots, celery and saffron.
5
Tie parsley and cilantro sprigs together with kitchen string and add to the pot.
6
Bring the soup to a boil.
7
Cover and reduce to a simmer.
8
Cook until the meat is tender, 45 to 50 minutes.
9
Stir in zucchini and cook, covered, until soft, 8 to 10 minutes.
10
Add pasta and cook until soft, 4 to 10 minutes, depending on the type of pasta.
11
Discard the parsley and cilantro sprigs.
12
Season with salt (start with 1 teaspoon if youre using beef broth; add more if youre using water) and pepper.
13
Serve sprinkled with parsley and/or cilantro leaves, if desired.

599

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 16 ingredients. The key ingredients include: 1 medium onions finely chopped, 2 tablespoons olive oil, extra-virgin, 2 teaspoons turmeric ground, 1 pound lamb stew meat or beef stew meat, trimmed and cut into 1/2-inch cubes, and more.

Yes, Moroccan Vegetable 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 Vegetable Soup

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