Now the temperatures are starting to drop even lower to the point it feels like winter, I begin to crave warm, hearty meals. I'm kind of particular when it comes to soups and only take a liking to a few, but this Moroccan soup I'm sharing with you today has become one of my favorite soup recipes I've come across so far.
Now this is one of those type of soups that actually tastes even better the day after, if that's possible. The spice mixture is a wonderful combination of warm and earthy with just a hint of heat and really just works beautifully into this soup. Ultra satisfying and comforting for a cold Autumn/Winter day. Oh yea, did I mention that the soup is also super healthy? Winning on so many levels.
Wishing you a wonderful weekend. Xo.
Ingredients for Ras El Hanout Spice Mixture
Now this is one of those type of soups that actually tastes even better the day after, if that's possible. The spice mixture is a wonderful combination of warm and earthy with just a hint of heat and really just works beautifully into this soup. Ultra satisfying and comforting for a cold Autumn/Winter day. Oh yea, did I mention that the soup is also super healthy? Winning on so many levels.
Wishing you a wonderful weekend. Xo.
Ingredients for Ras El Hanout Spice Mixture
8 teaspoons ground cumin
8 teaspoons ground ginger
6 teaspoons kosher or sea salt
6 teaspoons freshly ground black pepper
6 teaspoons ground cinnamon
4 teaspoons ground
4 teaspoons coriander
4 teaspoons cayenne
4 teaspoons all-spice
4 teaspoons saffron
Ingredients for Harira Soup (Yields: 2 servings): Adapted from Amy Riolo
8 teaspoons ground ginger
6 teaspoons kosher or sea salt
6 teaspoons freshly ground black pepper
6 teaspoons ground cinnamon
4 teaspoons ground
4 teaspoons coriander
4 teaspoons cayenne
4 teaspoons all-spice
4 teaspoons saffron
Ingredients for Harira Soup (Yields: 2 servings): Adapted from Amy Riolo
1 small yellow onion, diced
1/4 cup lentils, sorted, rinsed, and drained
1 celery heart, finely chopped
1/4 cup tomato puree
2 cups of low sodium vegetable stock, or water
1 teaspoon Ras el Hanout spice mixture
1/8 cup medium grain rice
1/4 cup cilantro, roughly chopped
1/8 cup parsley, roughly chopped
1/3 cup chickpeas
1/4 cup frozen lima beans, thawed
1 teaspoon tomato paste
Procedure
1. Place onions in a large saucepan or stockpot.
2. Add lentils, celery, tomato puree, vegetable stock, and Ras el Hanout spice mixture.
3. Bring to a boil over high heat, stir and reduce heat to low. Cover and simmer for 20 minutes.
4. Carefully remove the lid and add rice, cilantro, parsley, chickpeas, lima beans, and tomato paste to the pot.
5. Stir, increase heat to high and bring to a boil.
6. Reduce heat to low, cover, and simmer for another 20 minutes, or until vegetables and rice are tender, and soup has thickened.
1/4 cup lentils, sorted, rinsed, and drained
1 celery heart, finely chopped
1/4 cup tomato puree
2 cups of low sodium vegetable stock, or water
1 teaspoon Ras el Hanout spice mixture
1/8 cup medium grain rice
1/4 cup cilantro, roughly chopped
1/8 cup parsley, roughly chopped
1/3 cup chickpeas
1/4 cup frozen lima beans, thawed
1 teaspoon tomato paste
Procedure
1. Place onions in a large saucepan or stockpot.
2. Add lentils, celery, tomato puree, vegetable stock, and Ras el Hanout spice mixture.
3. Bring to a boil over high heat, stir and reduce heat to low. Cover and simmer for 20 minutes.
4. Carefully remove the lid and add rice, cilantro, parsley, chickpeas, lima beans, and tomato paste to the pot.
5. Stir, increase heat to high and bring to a boil.
6. Reduce heat to low, cover, and simmer for another 20 minutes, or until vegetables and rice are tender, and soup has thickened.
