Moroccan Vegetable Soup

Name: Moroccan Vegetable Soup
Yield: Serves 6–8
Cuisine: Moroccan
Ingredients: 1 bunch fresh green coriander, chopped; 100 g/¼ lb vermicelli; water; 100 g/¼ lb (½ cup) chick peas, soaked overnight and drained; lemon juice; ¼ teaspoon each crushed black pepper, powdered cinnamon and hot red pepper; ¼ teaspoon each crushed black pepper, powdered cinnamon and hot red pepper; 2 tablespoons butter (or smen); 1½ Spanish onions, peeled and coarsely grated; ¼-½ teaspoon powdered saffron; 2 teaspoons salt; ¼ teaspoon each crushed black pepper, powdered cinnamon and hot red pepper; ½ teaspoon sweet red pepper; 2 potatoes, peeled; 450 g/1 lb ripe tomatoes, skinned and seeded; 2 courgettes (zucchini), trimmed; 2 large carrots, peeled; 2 celery stalks, trimmed; 2 courgettes (zucchini), trimmed; 2 tablespoons butter (or smen); 2 tablespoons olive oil; 225 g/½ lb shoulder of lamb

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

225 g/½ lb shoulder of lamb
450 g/1

Africa
Morocco
Soup
Mediterranean
Breakfast

Method

Trim the lamb and cut it, tomatoes, potatoes and carrots into dice. Cut the courgettes and celery into thin slices.
In a large heatproof casserole, combine olive oil and butter (or smen). Add lamb, onion and tomato, and sauté, stirring constantly, for 3 minutes. Add black pepper, cinnamon, hot and sweet red peppers, saffron and salt and continue to cook,