Moroccan-Style Vegetable Soup

Ingredients

• 3 Carrots
• 0.25 celery root
• 2 onions
• 500 g lamb shoulder
• Salt
• 1 bay leaf
• 1 tsp peppercorns
• 1 large zucchini
• 1 head fennel
• 300 g waxy potatoes
• 3 tomatoes
• 0.5 bunch coriander
• 150 g pasta (e.g., Fili D'Oro)
• 1 tsp harissa powder
• pepper (ground)

Instructions

1. 1.

   Peel and roughly chop 1 carrot, the celery root, and 1 onion. Wash the lamb, add it with the vegetables, 1 tsp salt, bay leaf, and peppercorns to a pot, pour in 1.3 l water, bring to a boil, then simmer over medium heat for about 1 hour.

2. 2.

   Meanwhile wash, peel, or clean the remaining vegetables (except tomatoes) and potatoes, cut them into very small cubes. Blanch the tomatoes, cool, peel, quarter, seed, and cube them as well.

3. 3.

   Rinse the coriander, shake dry, and finely chop the leaves.

4. 4.

   Remove the lamb from the soup, strain the broth, then return it to a pot with the vegetables and pasta to boil again. Add the spices and chopped coriander, simmer over medium heat for about 10 minutes, taste, and serve immediately.