After spending our summer holiday in Morocco, I'm still hooked on the delicious flavours and fragrances of their dishes. I continue trying to capture the authentic flavour and think I did quite a good job on this Vegetable Soup.
Originally this soup comes from the Southern part of Morocco, the beautiful area of Ouarzazate, and is still very popular. It's easy to make and just needs some chopping and grating If you have a food processor , you'll be done in no time!
- Carrot - 1, peeled and grated
- Courgette/Zucchini - 1, washed and grated
- White Onion - 1, finely chopped
- Garlic - 2, crushed and finely chopped
- Tomato - 2, cut into 1cm/inch pieces
- Chicken stock or Vegetable Stock - 1,25L/ 5 cups
- Olive Oil - 2 tablespoons
- Flat leaf Parsley - a handful, finely chopped
- Saffron Threads - a pinch
- Fine Egg Noodles - a handful
- Potato - 1, peeled and grated
- Sea salt -
- Black pepper -
Peel or wash the vegetables and finely grate the carrot, courgette and potato. Peel and chop the garlic cloves, onion and flat leaf parsley.
Heat the olive oil in your stockpot over medium heat, sauté the onion and when they are about done add the garlic. Once translucent, add the grated courgette, carrot, potato and a handful of egg noodles. Stir and cook for 3 minutes.
Pour in the chicken or vegetable stock, add a pinch of saffron threads and the chopped parsley. Cover and simmer for 15 minutes, stirring occasionally.
Stir in the tomatoes, simmer for another 5 minutes, and season with salt and pepper. Ladle in to bowls and serve immediately.