This is a recipe from the Moroccan city of Fez for a rich and nourishing soup that should be served as a main course.
1 person made this
500g veal, cubed
2L vegetable or veal stock, preferably homemade
5 waxy potatoes, cubed
2 sticks celery, chopped
4 carrots, cubed
3 turnips, cubed
5 tomatoes - peeled, seeded and chopped
1 onion, finely chopped
1 bunch fresh coriander, finely chopped
salt and freshly ground black pepper
1 pinch saffron threads
1 pinch turmeric
1 teaspoon coriander seeds
200g vermicelli pasta
natural yoghurt, to taste (optional)
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
In a large pot brown the meat in olive oil at high heat until browned on all sides. Add the stock, potatoes, vegetables and coriander. Add salt, pepper, saffron, turmeric and coriander seeds. Bring to the boil, then reduce the heat and cook, covered, for 30 minutes.
When the vegetables are almost tender, add the pasta and cook until soft. Serve with a dollop of yoghurt and bread on the side if desired.