Harira (Moroccan Soup)

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This hearty soup is great in winter; filling and flavourful, yet gluten free with no added fat.

Traditional Harira calls for flour mixed with water as a thickener. I used sweet potatoes and carrots to thicken the soup instead ,so this soup is completely gluten free.
Also ,I did not sauté the vegetables in oil , I learned this trick from a Moroccan friend. All you need is to blend the herbs with passata, then add the rest of ingredients, which makes this recipe with no added fat at all.

This soup does not taste any different from the original Harira recipe, with all the goodness of veggies and lentils .

To make Harira you’ll need: 


1 zucchini
1 large carrot
1 large sweet potato,peeled
1 C chopped parsley

1/2 C chopped coriander
1 Large onion, quartered
1 fennel bulb, quartered (the white part)
2 C  passata (strained tomatoes)
8 C chicken stock
1 1/2 C canned chickpeas , rinsed and drained
1/2 C red lentils, rinsed and drained

Spices

1 tsp cumin
2 tsp salt
1/2 tsp each paprika , turmeric, black pepper
1/2 tsp ras elhanout (optional)

To serve : 1/2 C chopped parsley

Directions

– In a food processor; purée herbs ,onions,fennel and passata.

– Pour onion mixture in a large saucepan over medium heat.

– Stir in stock,whole carrot,whole sweet potato, whole zucchini, lentils and chickpeas. Bring to a simmer. Reduce heat to medium-low. cook, stirring occasionally until the vegetables have softened,about 30 minutes .Season with spices. Add more broth or water if needed so that soup do not stick to the pan.

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– Using a slotted spoon, transfer carrots,sweet potatoes and zucchini to food processor. Purée vegetables, then return back to sauce pan. Cover and continue simmering, about 15 minutes.

– Stir in parsley. Serve.

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-Enjoy !

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Green Split Pea Soup

Green Split Pea Soup

Green Split Pea Soup
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Here is my version of Green Split Pea Soup. Great winter dish with rolls or sandwich, hope you will like it.

Ingredients:

1 C green split peas
2 Tbsp olive oil
1 large onion peeled and chopped
2 small carrots,chopped
1 medium potato,peeled and chopped
1 clove of garlic, minced
6 C chicken stock
1 tsp ground cumin
1/4 tsp curry powder
salt and pepper to taste

Directions

Wash and drain peas. Set aside

Green Split Pea Soup

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Heat 2 tablespoons olive oil, add onions,carrots,potatoes and peas.

Green Split Pea Soup

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Add chicken stock. Bring to a boil then simmer on medium heat until peas are tender, stirring occasionally in case they stick to the bottom of the pan. Add more stock if necessary.

Green Split Pea Soup

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Transfer soup to a blender. Purée the soup working in batches. Make sure to fill the blender halfway if the soup is too hot, hold down the lid using a kitchen towel while blending.

Green Split Pea Soup

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Return soup to the pot and heat to serve. Add salt and pepper to taste.

Green Split Pea Soup

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Ladle soup into bowls, garnish with sour cream or Greek yoghurt.

Serve with my Quesadillas Stuffed With Msakhan or with my Spelt & Kamut Rolls.

Enjoy