Moroccan Vegetable Soup (Chorba)

Name: Moroccan Vegetable Soup (Chorba)
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 57 grams angel hair pasta (capellini, broken into small pieces, about 1/2 cup) or 2 ounces orzo pasta, preferably whole-wheat; 397 grams diced tomatoes; 2 carrots, diced; 2 stalks celery, leaves included, thinly sliced; 2 Tbsps extra virgin olive oil; 12 sprigs flat leaf parsley, plus more leaves for garnish; 8 sprigs fresh cilantro, plus more leaves for garnish; 1 teaspoons fresh ground pepper; 2 teaspoons ground turmeric; 454 grams beef stew meat (such as chuck) or 1 lb lamb stew meat, trimmed and cut into 1/2 thick cubes (shoulder or leg); 1 liters reduced-sodium beef broth or 6 cups water; 1 medium onion, finely diced; 1 pinch saffron thread; 1 teaspoon kosher sea salt; 2 smalls turnips, peeled and diced; 1 large zucchini, peeled and cut into 1/4-inch dice

Moroccan Vegetable Soup (Chorba) might be just the main course you are searching for. This recipe serves 6. One serving contains 253 calories, 23g of protein, and 9g of fat. It is perfect for Autumn. A mixture of turnips, canned tomatoes, celery, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. It is a good option if you're following a dairy free diet.