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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

Moroccan Vegetable Soup (Chorba) - The Huffington Post

Kitchen Daily