Sunday, March 15, 2009
Rich Moroccan Soup
(soup starting to simmer - photo by Karen)
This recipe can be made with a rich meat or vegetable broth. If using a vegetable broth, I recommend making a hearty mushroom stock along with other vegetables. I like to add dried porcini mushrooms for that earthy flavour. If using a meat based stock, use a dark meat stock or make a very rich chicken stock. For this one, I used a stock from Elk meat and added a chopped elk ribeye steak to the mix.
1 large onion, thinly sliced
1-2 tbs good olive oil
1 medium zucchini, quartered lengthwise and sliced width-wise
3 medium carrots, cut into thin coins
1 1/2 - 2 cups medium dice sweet potatoes or yam
2 cups cooked chickpeas (Soak dry chick peas over night and cook until al dente in fresh water. If using tinned chick peas, rinse well in cold water to remove tinny taste)
1/2 cup chopped tomatoes
2 tbs ras el hanout
2-3 cloves minced garlic
1 tsp brown sugar
salt, to taste
4-6+ cups rich stock
Optional: 1 chopped cooked steak or cooked roast meat
Also, use favourite vegetables such as a variety of peppers, cauliflower, parsnips, etc.
Saute onions on medium low heat in a soup pot with the olive oil until caramelized. Add chopped meat and zucchini. Add Ras el Hanout and stir. Add in remaining vegetables, chickpeas and garlic and stir. Pour in broth and bring to a slow boiling simmer. Add brown sugar and salt and let simmer until flavours are well incorporated.
Enjoy on a cool day for extra warming.