Moroccan Vegetable Soup (Chorba)
A soup of beef, tomatoes and turnips, seasoned with turmeric and saffron and simmered on the stove. Finish with parsley or cilantro leaves.
1 hr 35 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 75 min · 95 min total
- medium
- 1
Heat oil in a dutch oven over medium-high heat. Add onion and turmeric; stir to coat. Add meat and cook. stirring occasionally, until the onion is tender, 4 to 5 minutes.
- 2
Add broth (or water), tomatoes and their juice, turnips, carrots, celery and saffron. Tie parsley and cilantro sprigs together with kitchen string and add to the pot.
- 3
Bring the soup to a boil. Cover and reduce to a simmer. Cook until the meat is tender, 45 to 50 minutes.
- 4
Stir in zucchini and cook, covered, until soft, 8 to 10 minutes. Add pasta and cook until soft, 4 to 10 minutes, depending on the type of pasta.
- 5
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.
- 6
Serve sprinkled with parsley and/or cilantro leaves, if desired.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
