Tomato-Vegetable Shorba with Orzo

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| | Serves 4

INGREDIENTS

  • 2 cups chopped onions
  • ¾ cup chopped potato
  • ½ cup chopped celery
  • ½ cup chopped carrot
  • 3 cloves garlic, minced
  • ½ teaspoon Ras el Hanout
  • ½ teaspoon paprika
  • 1 15-oz. can tomato sauce
  • 1¼ cups chopped zucchini
  • 1 cup dried orzo pasta
  • 1 tablespoon finely snipped fresh parsley
  • 1 teaspoon finely snipped fresh mint
  • Sea salt and freshly ground black pepper, to taste
  • Steamed grains (optional)

This thick and savory vegetable soup comes together in no time. It calls for Ras el Hanout, a classic North African spice blend with a rich aroma and deep flavor. Look for it in large supermarkets, or mix up your own spice blend using our recipe.

Instructions:

1. In a large saucepan cook onions, potato, celery, and carrot in ¼ cup of water 10 minutes or until potato and carrot are tender, stirring occasionally and adding additional water, 1 to 2 tbsp at a time, as needed to prevent sticking. Add garlic, Ras el Hanout, and paprika. Cook and stir 2 minutes.

2. In a blender combine vegetable mixture and tomato sauce. Cover and blend until smooth. Return pureed mixture to saucepan.

3. Stir in zucchini, pasta, and 5 cups water. Cook 10 minutes or until pasta is tender. Stir in parsley and mint. Season to taste with salt and pepper. If desired, serve soup with steamed grains.

Photo by Jackie Sobon