Moroccan Vegetable Soup (chorba)

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 Ingredient Note:  The dried stigma from Crocus sativus, saffron adds flavor and golden color to a variety of Middle Eastern, African and European foods. It will keep in an airtight container for several years.

Description

Moroccan Vegetable Soup (Chorba), Recipe

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