Name: Vegetable Harira soup
Ingredients: 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)

AuthorRedpost MediaCategoryAutumn, Dinner, Lunch, Spring, Vegetable, Winter

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

Yields1 Serving

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)

Finely chop all the vegetables

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

Add the squash and saute for another ten minutes.

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

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

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

Ingredients