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Ingredients

• 2 tablespoons  extra-virgin olive oil
• 1   medium onion, finely diced
• 2 teaspoons  ground turmeric
• 1 pound  beef stew meat, (such as chuck) or lamb stew meat (shoulder or leg), trimmed and cut into 1/2-inch cubes
• 6 cups  reduced-sodium beef broth, or water
• 1 14-ounce can  diced tomatoes
• 2   small turnips, peeled and diced
• 2   carrots, diced
• 2 stalks  celery, leaves included, thinly sliced
• Pinch of  saffron threads, (see Ingredient Note)
• 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 orzo, preferably whole-wheat
• 1-2 teaspoons  salt
• 1/2 teaspoon  freshly ground pepper

Description

Hearty With Chunks Of Beef Or Lamb, Plenty Of Vegetables And A Bit Of Pasta, This Moroccan Soup Gets Its Rich, Golden-orange Color From Turmeric.

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