Vegan Moroccan Soup (Harira) Recipe
If you're not a fan of plant-based meals, this Vegan Moroccan soup recipe will make you think twice. Packed with flavorful veggies, herbs and spices, this soup is not only delicious but also incredibly nourishing for your body. Will show you how to make this vegan Harira soup step by step, so you can enjoy all the magic of Moroccan goodness in your bowl.
Ingredients
- 1 white onion medium size
- 2 celery stalks
- 1 carrot large
- 4 tomatoes large
- 300 ml cold water
- ¼ cup olive oil
- ½ tbsp caraway seeds
- 1 cinnamon stick
- 1 tsp turmeric powder
- 1 tsp ginger powder
- ½ cup chopped celery leaves from the 2 celery stalks
- 1 cup chopped parsley
- 1 cup chopped coriander
- ¼ cup tomato paste divided
- 1 tbsp bouillon powder
- 850 ml boiling water
- 1 cup chickpeas soaked & peeled
- ½ cup dry green lentils
- ½ cup gluten free vermicelli noodles
- salt and pepper to taste
- 1 lemon juiced
Ingredients for thickening the soup(optional)
- 2 tbsp gluten-free flour all purpose
- tomato paste remainig
- 300 ml hot water
Instructions
- Add whole tomatoes and water into a small pot and bring to a boil, then let it simmer for 5 minutes. Transfer to Vitamix and blend. Set aside.
- Heat olive oil in the pot and add caraway seeds and cinnamon stick to toast them for a couple of minutes till fragran.
- Add chopped onion, celery, and carrots to the spices and saute them for 5 minute.
- Add turmeric, and ginger powder and saute them. Add chopped celery leaves. Add chopped parsley and coriander, reserve some for garnishing at the end of cooking. Add 2 tbsp of the tomato paste and saute for 5 minutes.
- Add the blended tomatoes. Dissolve the bouillon powder in the boiled water and add it to the soup. let it boil then simmer for 15 minutes.
- Using an immersion blender, blend the soup into a creamy consistency.
- Add chickpeas and lentils and let it boil, then simmer for 35 minutes till the chickpeas and lentils are fully cooked.
- In a medium size bowl add the gluten-free flour, remaining tomato paste, and hot water and mix to combine. Slowly add the mixture to the soup and stir till you reach the desired silky and creamy consistency
- Add the gluten-free Vermicelli noodles and let them cook on medium-high heat for 10 minutes.
- Turn the heat off, add the remaining chopped parsley and coriander, and squeeze a lemon and stir. Serve the soup in a bowl and enjoy.