This full-flavoured soup, or chorba, is the daily dish in many Moroccan households. You can puree the soup, if you prefer, but here it is left chunky and you may finish with a swirl of yoghurt and finely chopped coriander. Garlic lovers may like to add a crushed garlic clove and a little salt to the yoghurt.
½ butternut squash- peeled and diced
100g ripe tomatoes chopped
2 tbsp vegetable oil
1 tbsp garlic ginger paste
1 onion chopped
1 celery stick chopped
1 carrot chopped
1 tbsp sugar
1 tsp tomato puree
1 tsp turmeric powder
1 vegetable stock cube
200g noodles of your preference
Salt n pepper to taste
Coriander leaves for garnishing
Heat oil in a pan add garlic ginger paste, onions, tomatoes, butternut, celery, salt and carrots, stir fry for 3-4 minutes. Add soup cube, 1 bowl of water, turmeric, tomato puree cook for 5 minutes.
Separately, boil water in a sauce pan, when water starts boiling add salt, noodles cook for 2-3 minutes. Drain noodles and set aside.
When soup is simmering and vegetables are cooked add salt and pepper to taste.
Serve soup up to ½ level in bowl. Add noodles, serve another spoon full of soup on top of noodles. Garnish with coriander leaves.