Moroccan Vegetable Soup (Chorba)
INGREDIENTS
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2 tablespoons extra-virgin olive oil
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1 medium onion, finely diced
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2 teaspoons ground turmeric
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1 pound beef stew meat (such as chuck) or lamb stew meat (shoulder or leg), trimmed and cut into 1/2-inch cubes
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6 cups reduced-sodium beef broth or water
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1 14-ounce can diced tomatoes
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2 small turnips, peeled and diced
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2 carrots, diced
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2 stalks celery, leaves included, thinly sliced
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Pinch of saffron threads
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12 sprigs flat-leaf parsley, plus more leaves for garnish
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8 sprigs fresh cilantro, plus more leaves for garnish
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1 large zucchini, peeled and cut into 1/4-inch dice
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2 ounces angel hair pasta (capellini), broken into small pieces (about 1/2 cup), or orzo, preferably whole-wheat
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1-2 teaspoons salt
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1/2 teaspoon freshly ground pepper
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