Maraq (Somali Soup)
Lunch · Somali · Ready in 50 min · Serves 2
Warming Somali meat broth with vegetables and aromatic spices, deeply nourishing and often served during Ramadan.
Per serving
- Calories
- 300
- Protein
- 20 g
- Carbs
- 24 g
- Fat
- 14 g
- Fibre
- 3 g
Vitamins and minerals, % of a day’s needs
- Iron21%
- Vitamin D1%
- B12115%
- Zinc66%
- Magnesium13%
- Omega-35%
- Folate10%
- Calcium5%
- Selenium16%
- Potassium18%
- Vitamin C13%
- Vitamin A82%
- Riboflavin16%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 250 g Beef (or lamb), cubed
- 1 whole Onion
- 150 g Carrots
- 100 g Potato
- 3 Garlic cloves
- 1 whole Cinnamon stick
- 2 tbsp Vegetable oil
- 1000 ml Water (or beef stock)
Method
- 1
Heat oil in a large pot over medium-high heat. Add meat cubes and brown on all sides, about 8 minutes. Drain excess fat if needed.
- 2
Dice onion. Chop carrots and potatoes into bite-sized pieces. Mince garlic. Add all vegetables to pot along with cinnamon stick and water.
- 3
Bring to boil, then reduce heat to low. Cover and simmer for 30-35 minutes until meat is tender and vegetables are soft.
- 4
Season maraq with salt and pepper to taste. Remove cinnamon stick. Serve hot in bowls, perfect for breaking fast.
