small diced vegetable soup

Ingredients for 8 to 10 people Preparation time: 1 hour:

* cooking time about 1 hour * 2 1/2 litres (5 pts) of water * 250 g (9 oz) of carrots

* 2 turnips * 1 finely sliced onion * 4 or 5 small whole onions * 250 g (9 oz) of potatoes

* 1 leek * 1 stick of celery * 250 g (9 oz) of meat diced small * 2 or 3 small, fairly meaty mutton bones

* 3 or 4 sprigs of chopped coriander (kasbour) * 1 kg (2 lbs 3 oz) of sieved tomatoes.

* 1 heaped teaspoonful of pepper * 1 coffeespoonful of crushed saffron flowers and prepared packet saffron mixed

* 1 knob of butter the size of a walnut. * salt.

Preparation: 

Cut the vegetables (carrots, turnips, celery and leek) into small cubes, wash and place in a saucepan with the meat and the bones. Season with the pepper, salt and saffron, add the butter and cover with 2 litres (4 pints) of water. Bring to the boil and leave to cook with the lid on for about 1 hour before adding the diced potatoes, the sieved tomatoes and.chopped coriander. When the potatoes are cooked, gradually sprinkle the vermicelli and simmer for a few minutes. Check the seasoning and remove from the heat.