Moroccan Vermicelli Veg Soup Recipe

Moroccan Vermicelli Veg Soup Recipe

Ingredients

Makes 4 to 6 servings

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 large carrot, chopped
• 1 celery rib, chopped
• 3 small zucchini, cut into 1/4-inch dice
• 1 (28-ounce) can diced tomatoes, drained
• 2 tablespoons tomato paste
• 1 1/2 cups cooked or 1 can chickpeas, drained and rinsed
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon zaatar spice (optional)
• 1/4 teaspoon ground cayenne
• 6 cups vegetable broth or water
• salt
• 4 ounces vermicelli
• 2 tablespoons minced fresh cilantro, for garnish

Method

1. In a large soup pot, heat the oil over medium heat
2. Add the onion, carrot and celery
3. Cover and cook until softened, about 5 minutes
4. Stir in the zucchini, tomatoes, tomato paste, chickpeas, paprika, cumin, zaatar and cayenne
5. Add the broth and salt to taste
6. Bring to a boil, then reduce heat to low and simmer, uncovered, until the vegetables are tender, about 30 minutes
7. Shortly before serving, stir in the vermicelli and cook until the noodles are tender, about 5minutes
8. Ladle the soup into bowls, garnish with cilantro and serve

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