Vegetable Soup Moroccan Style
Peel 1 carrot and 1 onion and cut coarsely with the celery. Rinse the meat and add to the vegetables, 1 teaspoon of salt, the bay leaf and peppercorns in a pot. Pour 1.3 liters of water and bring to a boil. Simmer for about 1 hour over medium heat.
Rinse the rest of vegetables (except the tomatoes). Rinse the potatoes, peel and cut into very small cubes. Blanch the tomatoes, peel, cut in quarters, remove the core and cut into small cubes.
Rinse the cilantro, shake dry and finely chop the leaves.
Remove the meat from the soup. Boil the vegetables and noodles in the broth in a pan. Add the spices and coriander and simmer for about 10 minutes over medium heat. Season to taste and serve immediately.