Vegetable harira
3
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Make this Moroccan soup in advance and freeze it in single portions to have delicious, healthy meals on hand for lunch or dinner, any day of the week
Ingredients
Olive oil
1 tbs
Brown onion
1 small, thinly sliced
Carrot(s)
2 medium, cut into 2cm pieces
Zucchini
1 medium, cut into 2cm pieces
Celery
1 stick(s), cut into 2cm pieces
Orange sweet potato (kumara)
400 g, cut into 2cm pieces
Garlic
1 clove(s), crushed
Ground coriander
2 tsp
Ground cumin
1 tsp
Fennel seeds
1 tsp, ground
Ground paprika
1 tsp
Tomato(es)
2 medium, chopped
Vegetable stock, liquid, salt-reduced
4 cup(s)
Canned chickpeas, rinsed and drained
1 400g can
Lentils, canned, rinsed, drained
1 400g can
Fresh coriander
¼ cup(s), to serve
Instructions
1
Heat oil in a large saucepan over medium heat. Add onion, carrot, zucchini, celery and sweet potato and cook, stirring, for 5 minutes or until vegetables are softened. Add garlic, ground coriander, cumin, fennel and paprika and cook, stirring, for 30 seconds.
2
Add stock, tomatoes, chickpeas, lentils and 2 cups (500ml) water and bring to the boil. Reduce heat to low and simmer for 10 minutes.
3
Ladle soup into warmed bowls and serve topped with coriander.
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