Full of health: Moroccan Harira soup but a little different - voila! Food

A soup that can easily be a complete and satisfying meal.

Mark Harira (Photo: Nimrod Saunders)

Thanks to a combination of vegetables with a variety of legumes, the horira soup from Moroccan cuisine is one of the richest soups available.

It's a soup that can easily be a complete and satisfying meal.

In the winter, all we need is a big pot of this wonderful soup, so that whenever the cold, hunger or both take over us, we can take it out and warm us up.

This time a vegan and slightly lighter version of Phyllis Glazer, which also shortens its preparation time.

Instead of meat and chickpeas, she combines two types of lentils, mash beans and adds roasted garlic and Persian lemon to the familiar Moroccan seasoning, which not only add a lot of flavor but also strengthen the immune system.

Moroccan horira soup

Ingredients

• For roasted garlic:

  • 1 head of garlic

  • A little olive oil

  • Pinch of salt

• polish:

  • 3 tablespoons of olive oil

  • 1 large onion, diced

  • 4 stalks of American celery, cut into small cubes

  • ½ cup carrots cut into small cubes

  • 1 small celery root, peeled and chopped

  • 250 g pumpkin cut into small cubes

  • 1 large potato (300 grams), cut into small cubes

  • ¼ cup green lentils

  • ¼ cup orange lentils

  • ¼ cup of mash beans

  • 2 liters

  • 2 cups of crushed tomatoes on a potato

  • 3-4 large and beautiful chard leaves, finely chopped

• Spices and herbs:

  • 2 teaspoons cumin

  • ½ teaspoons turmeric

  • 2 teaspoons whole coriander seeds

  • ½ teaspoon sweet paprika

  • 1-2 bright Persian lemons, pierced with a pin (optional)

  • ½ chopped cilantro

  • ½ cup chopped parsley

• To submit:

  • lemon juice

• For the conversion table click here >

Preparation

How do you make vegan Moroccan horira soup?

• 1

  For confit garlic:

  grease a head of garlic with olive oil and place in a pan lined with baking paper.

  Sprinkle a little salt on it and bake in an oven or toaster oven heated to 180 degrees for about 30 minutes or until the garlic softens.

  Filter a little and press on half the head to remove the soft garlic (keep the rest in the fridge, you can spread it on toast or season other dishes with it).

• 2 For the

  soup:

  heat a large pot and add the oil and after a few seconds the onion.

  Fry for about 10 minutes until the onion softens and starts to brown.

  Add the rest of the vegetables and continue to fry, stirring occasionally, for another 5 minutes.

  Now add the beans, water, tomatoes and all the spices including half of the roasted garlic.

  (We will add the chard later).

  Bring to a boil and cook for 30 minutes.

  (There is no need to remove the foam, just mix it in).

• 3 Add Swiss chard and herbs and continue to cook for another 15 minutes.

  Remove the Persian lemon if using, season with salt and pepper and serve with the lemon quarters.

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Tags

• recipe

• soups

• Broth broth

• Lentils