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Moroccan Vegetable Soup (Chorba)

See full recipe on: Delish



Ingredients

2 tablespoon(s) extra-virgin olive oil
1 medium onion, finely diced
2 teaspoon(s) ground turmeric
1 pound(s) beef stew meat (such as chuck) or lamb stew meat (shoulder or leg), trimmed and cut into 1/2-inch cubes
6 cup(s) reduced-sodium beef broth or water
1 can(s) (14-ounce) diced tomatoes
2 small turnips, peeled and diced
2 carrots, diced
2 stalk(s) celery, leaves included, thinly sliced
1 pinch of saffron threads (see tips & techniques)
12 sprig(s) flat-leaf parsley, plus more leaves for garnish
8 sprig(s) fresh cilantro, plus more leaves for garnish
1 large zucchini, peeled and cut into 1/4-inch dice
2 ounce(s) (about 1/2 cup) angel hair pasta (capellini), broken into small pieces, or orzo, preferably whole-wheat
1 teaspoon(s) salt
1/2 teaspoon(s) freshly ground pepper

Nutrition 8 servings

Per Serving % Daily Value
Calories 191
Fat 6g 10%
Carbs 15g 5%
Protein 18g 36%
Fiber 2g 10%
Cholesterol 35mg 11%
Sodium 803mg 33%
     
Fat
Carbs
Protein

Preparation






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