Moroccan Vegetable Soup
Recipe from EatingWell

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.



by 3  people


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

Directions
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 andor cilantro leaves, if desired.
Tips:

1.
Ingredient note: The dried stigma from Crocus sativus, saffron adds flavor and golden color to a variety of Middle Eastern, African and European foods. Find it in the spice section of supermarkets, gourmet shops and at tienda.com. It will keep in an airtight container for several years.
2.
Equipment: Kitchen string
Nutrition information
Per Serving: cal. (kcal) 260, Fat, total (g) 10, chol. (mg) 32, sat. fat (g) 2, carb. (g) 19, Monosaturated fat (g) 6, fiber (g) 4, pro. (g) 23, vit. A (IU) 3887.22, vit. C (mg) 20.67, sodium (mg) 615, Potassium (mg) 697, iron (mg) 2.7, Vegetables () 1.5, Starch () 0.5, Lean Meat () 2, Fat () 0.5, Percent Daily Values are based on a 2,000 calorie diet
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