Moroccan vegetable soup, also known as ‘Shurba’ is a tasty soup that consists of at least four different vegetables made with a pressure cooker. It’s perfect as a wintertime soup but also cooked very often throughout the year.
Variations of this soup can be made with a little meat if something a bit heartier is more desired. In Moroccan evenings, the vegetarian recipe is often preferred as Moroccans tend to desire something light and nutritious before going off to bed, especially at times of the year when vegetables are plentiful and they need to be made of good use. Turnips may not be everyone’s favorite vegetable, but once it’s cooked in a pressure cooker with the other vegetables it’s texture and aroma is very appealing.
Shurba is cooked in order of which vegetables take longer to become tender, those going first and the ones taking the least time going last. It is often served in the evening with a basket of warm Moroccan bread.
Ingredients (Serves 4)
- 1 onion
- 3 tbsp vegetable oil
- 1 tomato
- 2 white parsnip
- 2 medium carrots
- 2 potatoes
- 1 cup green peas
- 1/2 cup broken vermicelli noodles
- 1 tbsp tomato paste
- 1 cube chicken stock
- salt and pepper to taste
Dice the onion and chop the tomato. Peel and dice the turnips, carrots, and potatoes, wash and place them in separate bowls. Brown the onion on low heat in the oil, then add the tomato and cook on a gentle heat until it is soft. Add the chopped carrots and turnips, barely cover in water and add salt and pepper. Close the cooker and cook for about 10 minutes on medium heat. Now add the potatoes and the peas, making sure they are barely covered in water, close the cooker and cook for another 10 minutes. Add the vermicelli noodles, stir in the tomato paste and crumble in the chicken stock. Taste and add more salt and pepper if desired, cover the cooker with its lid without closing it and cook another 7 minutes on low heat or until the vermicelli is cooked. Serve in soup bowls. Goes well accompanied by Moroccan bread.
*Green pumpkin can also be used, added with the green peas, or in its place. Cut the tops of the pumpkin off, peel half the skin off in strips, chop and wash before adding.
*An extra tomato can be chopped and added with the vermicelli if desired.