Vegetable Harira soup

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November 4, 2016

Not real harira but lovely nevertheless. The mixture of veg, grains and pulses, spices/sauces and salty lemon really works.


1 carrot

1 celery stick

1 small parsnip

1 parsnip

1 large clove of garlic

200g diced butternut squash

Half a small cauliflower broken into florets

2 tbsps massala curry paste

1 tbsp harissa paste

8 dried apricots (chopped)

400g tinned tomatoes (chopped)

400g cooked chickpeas

50gms each dark lentils and red rice (cooked)

2 litres of veg stock

1/2 a preserved lemon (finely chopped)


1Finely chop all the vegetables

2Gently sauté the six vegetables with a little oil or butter in a large pan until they begin to soften.

3Add the squash and saute for another ten minutes.

4Add pastes, tomatoes, chickpeas, apricots, cauliflower and stock and bring to the simmer.

5Cook for half an hour and remove 20% and blitz.

6Return to the pan and add the lentils, rice and preserved lemon and cook for another ten minutes. Season.