Moroccan · Soup
Courgette and Vermicelli Soup
A light, brothy soup of grated courgette and fine vermicelli in a turmeric-tinted stock with plenty of coriander — the sort of gentle, quick soup Moroccan families eat midweek or when someone needs feeding up. Ready in half an hour and endlessly soothing.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
- Level
- Easy
Ingredients
- 3 courgettes, coarsely grated
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 tomato, grated
- 80 g fine vermicelli, broken
- 1/2 tsp turmeric, 1/2 tsp ginger, black pepper
- 1 bunch coriander, chopped
- 3 tbsp olive oil, salt, lemon to serve
Method
- 1
Soften
Sweat the onion and garlic in olive oil, add turmeric, ginger and pepper, then the grated tomato and cook 3 minutes.
- 2
Add courgette
Stir in the grated courgette and cook 5 minutes until it softens and releases its water.
- 3
Simmer
Add 1.1 litres water, bring to a simmer and cook 8 minutes so the flavours meld.
- 4
Cook the vermicelli
Add the broken vermicelli and cook 4–5 minutes until tender. Stir in coriander, season, and serve with lemon.
Chef's tips
- Grate the courgette coarsely so it keeps a little texture rather than dissolving.
- Add the vermicelli near the end; overcooked, it turns the whole soup gluey.
Frequently asked questions
Can I add an egg?
Yes — whisk one and swirl it into the simmering soup at the end for a comforting, egg-drop finish.
What if I have no vermicelli?
Any small pasta or a handful of rice works; adjust the cooking time until tender.