Moroccan Diced Vegetable Soup - Chorba Fassia

Chorba Fassia is a rich and flavorful Moroccan soup, reminiscent of an Italian minestrone but with a deeper, more aromatic broth. Traditionally prepared with lamb, beef, or chicken, this hearty dish is perfect for cold winter nights. The secret to its depth of flavor lies in braising the vegetables slowly before adding liquid, allowing them to release their natural sweetness and intensify the taste. The addition of giblets or bones enhances the broth, but a vegetarian version can be made using vegetable stock and omitting the meat. Vermicelli or small pasta is added just before serving, ensuring the perfect texture. This one-pot meal is highly adaptable, allowing for variations in thickness and seasoning to suit personal preferences. Whether enjoyed as a comforting family dinner or a nourishing meal for special occasions, Chorba Fassia embodies the warmth and hospitality of Moroccan cuisine.

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Ingredients (Makes 6 portions)

1 cup (150 g) cubed lamb, beef, or chicken (cut less than 2.5 cm thick)
1 tbsp (15 ml) olive oil
1 medium onion, finely chopped
2 medium carrots, peeled and finely diced
2 tbsp (30 g) tomato paste or 2 grated pulpy tomatoes (seeds and skin discarded)
1 celery stalk, finely diced (optional)
1 small turnip, finely diced
2 small courgettes or 1 Italian courgette, finely diced
2 medium potatoes, peeled and diced
1 cup (100 g) sliced leeks (optional)
3 tbsp (12 g) finely chopped parsley and coriander
½ tsp (1 g) ground turmeric
½ tsp (1 g) ground black pepper
½ tsp (2 g) smen (or ghee or blue cheese, see notes)
1 cup (150 g) broken vermicelli or orzo or small macaroni
Salt to taste
2 qt (2 L) water or ready-made stock

Nutrition Information (per 100g)

Calories: 85
Fat: 3.5
Protein: 5.2
Carbohydrates: 9.8
Fiber: 1.7

Directions

Preparing the Base

1. Place a deep pot over medium-low heat. Add the olive oil and smen, followed by the meat and/or bones, onions, vegetables, tomatoes or tomato paste, salt, and turmeric. Stir to combine.

Braising the Vegetables

2. Cover and braise, stirring every few minutes to allow the vegetables to release their liquid and intensify in flavor. This forms the base of the soup.

Simmering the Broth

3. Once the liquid has reduced, add the stock or water and simmer for 30 minutes. If necessary, you can pause cooking at this stage and resume closer to serving time.

Adding the Pasta

4. Shortly before serving, add more water and bring to a simmer. Stir in the broken vermicelli or preferred small pasta and continue cooking for a few minutes.

Final Seasoning and Serving

5. Add the chopped herbs and black pepper. Stir and continue simmering until the pasta is al dente. Adjust the water to maintain the desired soup consistency and correct seasoning before serving.

Managing Leftovers

6. If making a batch with leftovers, only add vermicelli to the portion being served immediately. Store the remaining soup without pasta and add fresh vermicelli when reheating.

Cookix's Secrets

Alternative Proteins

Replace lamb or beef with chicken or even seafood for a different flavor profile.

Bold Flavor Enhancements

Add a pinch of cinnamon or cumin for a deeper Moroccan flavor.

Enhancing Flavor

For a richer broth, use homemade stock or add a few bones to the soup while simmering.

Gluten-Free Option

Use gluten-free pasta or omit pasta entirely and serve with rice.

Seasonal Tweaks

Swap courgettes for pumpkin or squash in colder months for a seasonal twist.

Texture Control

Adjust the amount of water based on preference—some enjoy a thick soup, while others prefer a more liquid consistency.

Vegetarian Option

Omit the meat and use vegetable stock for a plant-based version.

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