Spice things up with my Moroccan Minestrone…

Today was definitely a day for soup and because I didn’t want to go out to the shops, this Moroccan Minestrone is what I came up with! Naomi x

Moroccan Minestrone
Serves 6
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
  1. 1 tablespoon olive oil
  2. 1 large onion, chopped
  3. 2 cloves garlic, crushed
  4. 4 carrots, peeled and diced
  5. 1 tablespoon ground cumin
  6. 1 tablespoon ground coriander
  7. 2 teaspoons turmeric
  8. 2 teaspoons paprika
  9. 2 litres beef stock
  10. 1 cup pearl couscous
  11. 400g can chick peas, drained
  12. 400g beef round steak or fillet, finely sliced
  13. 100g spinach leaves
  14. ½ cup fresh coriander leaves
  15. natural yogurt, for serving
  16. extra coriander, for garnish
  1. Heat oil and sauté onion and garlic until translucent. Add carrots and spices and sauté for 1 minute. Add stock and bring to the boil. Simmer for 10 minutes. Add couscous and chick peas and simmer a further 10 minutes. Just before serving, stir in beef and spinach until just cooked. Stir in coriander and serve in big soup bowls, with a dollop of yogurt and extra coriander for garnish.
  1. • Substitute Moroccan seasoning for the spices.
  2. • Partially freeze the beef so you can slice it very thinly.
  3. • Substitute pumpkin for the carrot.
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