Chunky Tomato Soup with Ras el Hanout and Noodles

Name: Chunky Tomato Soup with Ras el Hanout and Noodles
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 2 onions, chopped; 1 butternut squash, peeled, seeded and cut into small chunks; 45-60 ml/3-4 tbsp olive oil; 3-4 cloves; a big bunch of fresh coriander (cilantro), chopped (reserve a few sprigs for garnish); 1.8 litres/3 pints/7½ cups vegetable stock; a handful dried egg noodles or capellini, broken into pieces; a big bunch of fresh coriander (cilantro), chopped (reserve a few sprigs for garnish); salt and ground black pepper; a handful dried egg noodles or capellini, broken into pieces; 60-75 ml/4-5 tbsp creamy yogurt, to serve; salt and ground black pepper; 2 carrots, peeled and chopped; 4 celery stalks, chopped; 5-10 ml/1-2 tsp sugar; 8 large, ripe tomatoes, skinned and roughly chopped; 15 ml/1 tbsp tomato purée (paste); 15 ml/1 tbsp tomato purée (paste); 2.5 ml/½ tsp ground turmeric; 5-10 ml/1-2 tsp ras el hanout

Preparation info

Serves
4

Difficulty
Easy

Appears in

Modern Moroccan

By Ghillie Basan

Published 2016

About

This full-flavoured chorba is the daily soup in many Moroccan households. The ras el hanout gives it a lovely, warming kick. You can purée the soup, if you prefer, but I like it just as it is, finished off with a swirl of yogurt and finely chopped coriander. Garlic lovers may like to add a crushed garlic clove and a little salt to the yogurt. Serve with chunks of fresh bread.

Ingredients

Africa
Morocco
Mediterranean
Vegetarian
Soup

Ingredients

Method