Moroccan Vegetable Soup (Chorba) Recipe

Name: Moroccan Vegetable Soup (Chorba)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium onion, finely diced; 2 teaspoons ground turmeric; 1 lb beef stew meat (such as chuck) or 1 lb lamb stew meat, trimmed and cut into 1/2 thick cubes (shoulder or leg); 6 cups reduced-sodium beef broth or 6 cups water; 1 (14 ounce) can diced tomatoes; 2 small turnips, peeled and diced; 2 carrots, diced; 2 stalks celery, leaves included, thinly sliced; 1 pinch saffron thread; 12 sprigs flat leaf parsley, plus more leaves for garnish; 8 sprigs fresh cilantro, plus more leaves for garnish; 1 large zucchini, peeled and cut into 1/4-inch dice; 2 ounces angel hair pasta (capellini, broken into small pieces, about 1/2 cup) or 2 ounces orzo pasta, preferably whole-wheat; 1 -2 teaspoon kosher sea salt; 1/2 teaspoon fresh ground pepper

Servings: persons

2 tablespoons extra virgin olive oil
1 medium onion, finely diced
2 teaspoons ground turmeric
1 lb beef stew meat (such as chuck) or 1 lb lamb stew meat, trimmed and cut into 1/2 thick cubes (shoulder or leg)
6 cups reduced-sodium beef broth or 6 cups water
1 (14 ounce) can diced tomatoes
2 small turnips, peeled and diced
2 carrots, diced
2 stalks celery, leaves included, thinly sliced
1 pinch saffron thread
12 sprigs flat leaf parsley, plus more leaves for garnish
8 sprigs fresh cilantro, plus more leaves for garnish
1 large zucchini, peeled and cut into 1/4-inch dice
2 ounces angel hair pasta (capellini, broken into small pieces, about 1/2 cup) or 2 ounces orzo pasta, preferably whole-wheat
1 -2 teaspoon kosher sea salt
1/2 teaspoon fresh ground pepper

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. Season with salt (start with 1 teaspoon if you're using beef broth; add more if you're using water) and pepper.
12
Serve sprinkled with parsley and/or cilantro leaves, if desired.

485

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: 2 tablespoons extra virgin olive oil, 1 medium onion, finely diced, 2 teaspoons ground turmeric, 1 lb beef stew meat (such as chuck) or 1 lb lamb stew meat, trimmed and cut into 1/2 thick cubes (shoulder or leg), and more.

Yes, Moroccan Vegetable Soup (Chorba) 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 (Chorba)

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