Moroccan Vegetable Soup (Chorba) (Printer-Friendly Version) | Eating Well
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Moroccan Vegetable Soup (Chorba)

http://www.eatingwell.com/recipes/moroccan_vegetable_soup_chorba.html

From EatingWell:  September/October 2008

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.

6 servings, about 2 cups each | Active Time: 35 minutes | Total Time: 1 1/2 hours

Ingredients

Preparation

  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. 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. Bring the soup to a boil. Cover and reduce to a simmer. Cook until the meat is tender, 45 to 50 minutes.
  2. 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. 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. Serve sprinkled with parsley and/or cilantro leaves, if desired.

Nutrition

Per serving : 260 Calories; 10 g Fat; 2 g Sat; 6 g Mono; 32 mg Cholesterol; 19 g Carbohydrates; 23 g Protein; 4 g Fiber; 615 mg Sodium; 697 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 1/2 vegetable, 2 lean meat, 1/2 fat

Tips & Notes