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Spiced Moroccan Vegetable Soup (Harira)
Ingredients
4 tablespoons
Olive oil
1 large
Onion
3 stalks
Celery
3 large
Carrots
1/2 teaspoon
Ground turmeric
1 teaspoon
Ground cumin
1/2 to 1 teaspoon
Harissa
Salt
Spices and Seasonings
1 bunch (about 75 grams)
Parsley
1 bunch (about 75 grams)
Cilantro
1 (15-ounce) can
Crushed tomatoes
7 cups
Chicken or vegetable stock
1 cup (200 grams)
Dried chickpeas or canned chickpeas
1 cup (370 grams)
Green lentils
1 teaspoon
Ground black pepper
2 tablespoons
All-purpose flour
1 large
Egg
Juice of 2 lemons (about 1/4 cup)
Produce
Instructions
1
Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer around 5 more minutes and serve, sprinkled with the remaining cilantro and parsley. Serve with extra harissa on the side.
Notes
Nutrition Facts
(per serving)
Calories:
240 calories
Servings:
8 servings
Carbohydrates:
35 g
Fat:
7 g
Fiber:
10 g
Protein:
12 g
Sugar:
4 g
Meal Effort
Preparation:
20 minutes
Cook:
50 minutes
Total:
1 hrs 10 mins