Wonderful Iraqi Shorba Soup Gluten Free
Experience the comforting warmth of "Wonderful Iraqi Shorba Soup," a gluten-free delight that’s as nourishing as it is delicious. This traditional Middle Eastern soup combines tender cubes of lamb or beef with a vibrant medley of vegetables like carrots, zucchini, and tomatoes, all infused with fragrant spices including turmeric, cumin, and cinnamon. Chickpeas and gluten-free basmati rice add heartiness, while a garnish of fresh parsley and cilantro brings a pop of flavor. Simmered to perfection in a savory broth, this soup is the ultimate one-pot meal for cozy evenings. Served with a squeeze of lemon, it balances bold, earthy spices with a refreshing zesty finish—perfect for gluten-free meal planning or anyone seeking a flavorful, wholesome dish.
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Recipe Information
Ingredients
- 450 grams boneless lamb or beef, cut into small cubes
- 1 large yellow onion, finely diced
- 3 garlic cloves, minced
- 1 large carrot, peeled and diced
- 1 medium zucchini, diced
- 1 large tomato, finely chopped or pureed
- 60 grams gluten-free basmati rice
- 150 grams chickpeas, cooked and drained
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
- 6 cups vegetable or beef broth
- 2 tablespoons olive oil
- 4 lemon wedges, for serving
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté until soft and golden, about 5 minutes.
Add the minced garlic and sauté for another minute until fragrant.
Add the lamb or beef cubes to the pot. Cook, stirring occasionally, until browned on all sides, about 6-8 minutes.
Stir in the turmeric, cumin, coriander, cinnamon, salt, and black pepper. Cook for 1-2 minutes to toast the spices and enhance their flavors.
Add the chopped tomato and cook for another 3-4 minutes, letting it break down and blend with the spices.
Pour in the vegetable or beef broth and bring to a gentle boil.
Add the diced carrot and chickpeas to the pot. Lower the heat to a simmer, cover, and cook for 20 minutes.
Stir in the diced zucchini and basmati rice. Continue to simmer, covered, for another 20 minutes, or until the rice is tender and the soup is slightly thickened.
Taste the soup and adjust the seasoning with additional salt or spices if needed.
Stir in the fresh parsley and cilantro just before serving for a burst of freshness.
Ladle the soup into bowls and serve hot with a wedge of lemon on the side for a bright, zesty touch.
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.9 g | 163% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 7537 mg | 328% | |
| Total Carbohydrate | 130.8 g | 48% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 37.9 g | ||
| Protein | 120.9 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 514 mg | 40% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 4599 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
