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This icon means that this recipe is a vegetable-based dish. Raw and cooked vegetables The symbol on the label means that this recipe is richer than others in calories, salt, total fat and/or saturated fat. See all labels

Chorba (Moroccan vegetable soup)

01:00

Total: 60 min

00:20

20 min

00:40

40 min

4.102273 0 5 88

rates

Ingredients

2 servings
  • 2 Carrots
  • 1 Zucchini
  • 1 Turnip
  • 2 celery stalk
  • 2 Tomatoes
  • 1 Lemon
  • 2 Onions
  • 30 g Canned chickpeas
  • 1 tablespoon Tomato concentrate
  • 60 mL (4 tablespoon) ras el hanout
  • 1 teaspoon Sweet chilli
  • 1 Chicken bouillon cubes
  • 4 strand coriander
  • 2 strand Fresh mint
  • 30 mL (2 tablespoon) Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper

Preparation steps

  • Peel and wash the vegetables.
  • Finely chop the onions.
  • Cut all vegetables into small cubes.
  • Sauté the onion in a frying pan with 1 dash of olive oil over medium heat for 10 minutes.
  • Place the carrots, zucchini, celery, turnip, chickpeas, tomato, tomato concentrate, ras el hanout, and pepper in 1 l of chicken broth, and add a dash of olive oil.
  • Cook over medium heat for 30 minutes.
  • 10 minutes before the end of the cooking add the lemon juice and peppermint.
  • To serve, scatter chopped coriander over the chorba.

Recipe tips

  • A slip-up? Make your next meal or the next day’s meals lighter. Also, consider exercising to burn extra calories.