MOROCCAN VEGETABLE SOUP (CHORBA)
From Eating Well magazine, October 2008..."Chorba is Morocco's answer to minestrone. It's hearty with chunks of beef or lamb, plenty of vegetables and a bit of pasta. Turmeric gives the broth a rich, golden-orange color."
Provided by kitty.rock
Categories Stocks
Time 1h35m
Yield 6 2 cup servings, 6 serving(s)
Number Of Ingredients 16
Steps:
- 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.
- 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.
MOROCCAN VEGETABLE SOUP
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 25m
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Add carrots and rutabaga, and simmer 2 minutes. Reserve 6 cups cooking water, then drain vegetables.
- Place oil in a large, wide, deep pot over medium-high heat. Add shallots and 1 teaspoon salt, and cook, stirring occasionally, until shallots are softened and golden brown in places, about 5 minutes. Add cumin and harissa, and cook, stirring constantly, 1 minute. Add wine, and simmer 30 seconds.
- Add vegetables, chickpeas, reserved cooking water, and saffron to pan. Bring to a boil over high heat. Reduce heat, and cover. Simmer until vegetables are crisp-tender, 8 to 10 minutes. Season with 2 teaspoons salt.
- Meanwhile, bring a large pot of salted water to a boil, and cook couscous until al dente, about 7 minutes. Drain.
- Divide couscous among 6 bowls. Ladle soup over couscous, and garnish with cilantro. Soup and couscous can be refrigerated in separate containers 2 days; let cool completely before refrigerating. Gently reheat together in a covered pot over medium heat, stirring occasionally.
HAJAR'S BEST MOROCCAN CHORBA
With cold weather and Ramadan approaching this soup along with Morocco's national soup Harira will be daily staples here. Morocco is known for wonderful soups IF you use the authentic home cook's recipes!
Provided by Hajar Elizabeth
Categories Chicken
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- If you cannot find turnips use kholrabi or other similar firm vegetable, even cabbage in chunks! You can also simply omit it. We use what we have not necessarily what we need here in Morocco. Just do not use rutabegas/swede! Most of we Moroccan home cooks use the 1 teaspoons of good turmeric instead of the saffron but you must use one or the other as this is mainly for color.
- Peel and cut the vegetables into little pieces(except for tomatoes), put them inside a stew pot ,add the meat cut in little pieces plus the vegetables with parsley,crushed onion (grated or very finely minced),oil salt, pepper and saffron. Add 2 ltres of water, put the pot on until boiling.
- Fold the parsley into a bundle/packet and tie with a stem or kitchen string.
- Remove the tomato cores, wash them and plunge them for 30 seconds into boiling water before peeling them, crush the pulp with a fork in a bowl or on a plate, put the tomatoes in the pot and mix. Cover and leave it cook on a medium fire for 60 minutes.
- 10 minutes before serving, throw vermecilli in rain (scatter) , cover 3/4 and leave it to cook. Serve as soon as it is cooked. Pasta is done. Please do not cook your Moroccan dishes with pasta al dente; al just isn't to be found. We think that he left for America! Also, here someone always eats the parsley bundle.
MOROCCAN VEGETABLE SOUP
A great winter-time vegetable soup, featuring pumpkin as the star.
Provided by Laura Roberts
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h30m
Yield 5
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons olive oil in a large pot. Stir in onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrots and parsnips. Cover and cook until vegetables have softened slightly, about 5 minutes.
- Stir in the pumpkin puree and stock. Bring to a simmer and reduce heat to low. Cover and let simmer until vegetables are tender, about 40 minutes. Add lemon juice, salt, pepper, and cilantro. Taste and adjust seasonings, if necessary. Remove from heat and allow to cool.
- Ladle soup in batches into a food processor and blend until smooth (or use an immersion blender). If soup is too thick, thin with additional stock. Return pureed soup to the pot and heat through.
- To make the garnish, heat olive oil in a small skillet. Cook garlic and parsley over low heat 1 to 2 minutes. Stir in paprika. Swirl a half teaspoon of garnish on each serving of soup.
Nutrition Facts : Calories 147 calories, Carbohydrate 17.8 g, Fat 8 g, Fiber 4.8 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 625.3 mg, Sugar 7.5 g
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- Place a deep pot over medium-low heat. Add the oil and smen then the meat and/or the bones, onions, vegetables, tomatoes or tomato paste, salt and turmeric. Stir to combine. Cover and braise, stirring every few minutes to allow the vegetables to render their liquid and intensify in flavor. This makes the base for the soup.
- Once you see that the liquid has reduced, add the stock or water and simmer for 30 minutes. (At this point you can interrupt the cooking if necessary as it's best to wait to nearly serving time to continue to the next step.)
- Shortly before serving, top the soup with more water and bring to a simmer. Add the broken vermicelli or any small pasta you prefer. Stir and continue cooking for a few minutes.
- Add the herbs and the black pepper. Stir and continue simmering until the pasta is just about cooked (al dente). The pasta will absorb water quickly and will continue to absorb liquid later on. So to keep the chorba adequately soupy, adjust water accordingly and correct the seasoning for later serving.
MOROCCAN VEGETABLE SOUP (CHORBA) - WEBMD
From webmd.com
Cuisine Mediterranean, Moroccan, African, IndianTotal Time 1 hr 40 minsCategory DinnerCalories 236 per serving
- 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.
- 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.
MOROCCAN VEGETABLE SOUP (CHORBA) RECIPE | EATINGWELL
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- 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.
- 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.
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