I first tried this delicious soup on my first trip to Marrakesh over a decade ago, and it is something I have eaten on every trip back since. It is a filling Moroccan soup, traditionally eaten at the break of fast in Ramadan. It normally contains chickpeas or lentils or a mix of both, but I have substituted these ingredients with a mountain of veg! The spices create the same awesome Moroccan flavour and teamed with the lemon juice and dates I don’t think you will miss the stodge for a second. Ramadan Kareem everyone.
500 grams of lamb, diced small (I used leg)
1 medium brown onion, diced
2 celery stalks, diced
400g can diced tomatoes
Clove garlic, crushed
1 carrot, diced
1 medium zucchini, diced
1/2 swede, diced
1 1/2 cups diced pumpkin
2 large handfuls chopped kale
1 litre beef stock
1 teaspoon onion powder
1 teaspoon ginger powder
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon nutmeg
Pinch of dry chilli flakes
2 tablespoons coconut oil
Handful each of fresh chopped parsley, coriander and mint
Sea salt and black pepper to taste
Lemon wedges and dates to serve
Prepare all the vegetables and lamb.
Heat the oil in a large pot and brown the lamb. Remove the meat from pot and set aside.
In same pot, gently fry the celery, onion and garlic, until the onion becomes translucent.
Add the tin tomatoes and all the spices.
Add the stock and bring to boil.
Lower heat and return meat and any juice to pot, along with the swede and carrot. Simmer for 10 minutes then add the pumpkin, zucchini and kale. Simmer gently until all the vegetables are cooked through.
Season with sea salt and pepper.
Stir through the fresh herbs and serve with the lemon wedges and dates.