Recipe

Traditional Moroccan “Chorba”

Method

In a deep heavy pan, heat the oil and add the cloves, onions, squash, celery and carrots.
Fry until they begin to colour, then stir in the tomatoes and sugar. Cook the tomatoes until the water reduced a little.
Stir in the tomato puree, ras elhanout, tumeric and chopped coriander. Pour in the stock and bring to boil. Reduce the heat and simmer for 30-40 minutes until the vegetables are very tender and the liquid has reduced a little.
Shallow fry the udon noodles for a few seconds and set aside.
Serve with natural yoghurt and garnish with a leaf of flat parsley and fried noodles.

Try to get a very fruity chardonnay in the fridge beforehand. The spicy soup and fruity wine work very well together.

1 spoon olive oil

1 garlic clove

1 medium onion, chopped

1/2 butternut squash, cut into small chunks

¼ of a bunch coriander

Parsley to garnish

1 celery stalk, chopped

1 carrot, peeled and chopped

2 tomatoes, ripe and skinned

½ tsp caster sugar

1 tsp tomatoe puree

¼ tsp ras el hanout

¼ tsp turmeric

1 lit vegetable stock

20g Udon noodles

Makes 5 portions

Be careful when using ras el hanout. It is made off different spices and could be too strong to your taste. Always taste first before adding more.