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Photo of Vegetable harira by WW

Vegetable harira

3
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Lemon wedges and small wholemeal pita bread. TIP: This soup is suitable to freeze. Ladle cooled soup into individual portion-sized containers, leaving 1–2cm at the top for expansion. Label, date and freeze for up to 3 months.

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