Moroccan Vegetable Soup

Name: Moroccan Vegetable Soup
Yield: Makes 12 Generous Servings
Cuisine: Morocco
Ingredients: 1 small bunch of fresh cilantro, stems removed, about 3 tablespoons finely chopped; ¼ teaspoon cayenne pepper or more to taste; salt and pepper; salt and pepper; ¼ teaspoon ground cinnamon; ¼ teaspoon saffron threads; ½ teaspoon finely chopped fresh ginger or ¼ teaspoon ground; ¼ teaspoon ground turmeric; 6 ounces fresh or 2 ounces dried mushrooms, soaked and sliced; 2 zucchini, halved lengthwise and sliced; 2 zucchini, halved lengthwise and sliced; 2 medium-size carrots, halved lengthwise and sliced; 2 medium-size carrots, halved lengthwise and sliced; 2 medium-size waxy potatoes, peeled and cut into ½-inch dice; 4 garlic cloves, peeled; 4 medium-size tomatoes, about 1-½ pounds, peeled, seeded, and chopped; 2 medium-size onions, finely chopped; 1 cup dried chick-peas, soaked in 3 cups water overnight; 1 cup dried chick-peas, soaked in 3 cups water overnight; 1 medium-size carrot, coarsely chopped; ¼ cup olive oil; 1 medium-size onion, coarsely chopped; 2 pounds lamb stew meat, cut into ½-inch dice, or 3 1-pound lamb shanks, trimmed of excess fat

Preparation info

Makes
12
Generous Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

I’m always amazed by the similarities of vegetable soup recipes from around the world. Usually the basic ingredients and techniques are the same; what’s different is a few special ingredients that give the soup the unmistakable character of a particular country’s cooking.

This soup is prepared almost like a minestrone but with a few Moroccan touches. Instead of chicken broth, lamb broth is used; chick-peas replace the cannellini beans; and instead of parsley and a bouquet garni, saf

Ingredients

Africa
Morocco
Spicy
Gluten-free
Mediterranean
Soup

Ingredients

Method